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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.
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!
Hi, Vanessa! I think using this technique in other recipes would be GREAT! The almonds and cauliflower have a very mild flavor that I think would work well with most vegetable soups. White beans are also great for making a creamy pureed soup — check out this recipe: Creamy Tomato and White Bean Soup.
what is blanched almonds? also, if celeriac is not available, are there any other substitutes? like celery or fennel perhaps???
Hi, Tata! You can find blanched almonds in the baking section or the bulk bins at the grocery store. Celeriac is a root vegetable and very different than celery or fennel. If you can’t find it, I’d try parsnips or turnips. Potatoes would probably also be good if you’d like a more mild flavor!
ok thank you!!!! i’ll definitely try them!!!!
I seriously get the best soup recipes off this site!!! They all turn out, no bombs here.
It looks great and the chips seems so crispy :)
This looks delish!