No ImageCream Of Celeriac Soup with Brussels Sprouts Chips

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  1. Anne

    Delicious! A very good soup. I added a good bit of pepper & fresh thyme


  2. Gwen

    I really liked it


  3. Heather

    Nice flavor. I used my Cuisinart and it blended a little more textured than pictured, so definitely go with a blender. I made this soup on a whim and did not have Brussel sprouts or blanched almonds. I used almond milk instead, was ok substitute. I put roasted cauliflower on top to substitute Brussel sprouts. That was yummy. Downside was amount of prep time cutting veggies and additional mess/pots needed to clean after it was puréed in batches.

  4. Vanessa

    Made this last week, but doubled the cauliflower since I couldn’t find a celeriac root anywhere. I also added some chicken bouillon for added flavor, so technically not vegan. The Brussels sprouts chips were so delicious, and would go with any soup. The soup itself was very good, though I had to get used to the slight difference in flavor from the ground almonds. I think if I made this again, I might use pureed white beans as a thickener instead, since they have more of a neutral flavor. All in all, a very yummy and warming soup. Made enough for lunch the next day.

  5. Vanessa

    I am wondering how the creaming method (the blanched nuts and the cauliflower) would work for other soups, like creamy tomato or creamy roasted red pepper. I’d love to try omitting dairy for a few days and this method seems like a good way. But I wonder about the flavor combination. Any thoughts? The soup looks delicious, by the way, but if I can’t find celeriac root, I’d like to try it with other vegetables. Thanks in advance!

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