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Cream Of Celeriac Soup with Brussels Sprouts Chips
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Velvety dairy-free soup blending celeriac, cauliflower, almonds, and garlic. Perfect vegan appetizer or entrée.
Ingredients:
  • For the Brussels sprouts chips:
  • 10 brussels sprouts
  • 1 tablespoon extra-virgin olive oil
  • 1/8 teaspoon natural salt, plus more to taste
  • For the soup:
  • 2 tablespoons grapeseed oil or extra-virgin olive oil
  • 2 cups diced yellow onion
  • 2 teaspoons minced garlic (from 2 whole cloves)
  • 1 teaspoon salt, plus more to taste
  • 1 medium head cauliflower, cut into florets (See How to Cut and Core Cauliflower )
  • 3 cups peeled and diced celeriac (from 1 large root)
  • 8 cups vegetable broth, plus more as needed
  • 1/4 cup blanched slivered almonds
  • 1/8 teaspoon freshly ground black pepper, plus more to taste
Instructions:
  • Preheat your oven to 350F and prepare a baking sheet with parchment paper or a silicone liner.
  • Prepare the chips: Trim the bottom tip of each sprout and peel off the outer leaves. Continue to trim and peel the layers until all leaves are removed. Coat the leaves with olive oil and salt, then arrange them in a single layer on a baking sheet. Roast for approximately 10 minutes until crispy and golden brown. Keep aside for later use.
  • In a large saucepan over medium heat, sauté onion and garlic in oil with 1/4 teaspoon of salt for 5 minutes until onions are soft. Add cauliflower and celeriac, sauté for another minute.
  • Pour in the vegetable broth and sprinkle in 1/2 teaspoon of salt. Increase the heat to high until it's about to boil. Then, lower the heat to medium-high and let it simmer for 20 to 30 minutes until the cauliflower and celeriac are tender.
  • Take the pan off the heat and stir in the almonds. Let the soup cool for 10 minutes to soften the nuts.
  • Blend the soup in batches until smooth and creamy. Reheat the soup in a saucepan over low heat, then season with 1⁄4 teaspoon salt and pepper to taste.
  • Ladle the soup into bowls and sprinkle with the crispy Brussels sprouts chips before serving.

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