Cream Of Celeriac Soup with Brussels Sprouts Chips

Editor's Note: Celeriac, or celery root, is the large, bulbous root of a particular type of celery plant. It has a flavor similar to celery, but more intense and earthy. Look for it near the other root vegetables in the produce section at the grocery store.

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Yield: Serves 8 as a starter, 6 as a main course


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

Special equipment:


1 Make the Brussels sprouts chips: Heat the oven to 350F. Line a baking sheet with parchment paper or a silicone liner.

Slice the bottom tip of each sprout, and peel off the outer leaves. Trim off a bit more of the bottom, and peel off the next layer of leaves. Continue this process until you've removed all of the leaves.

Toss the leaves with the olive oil and salt, and spread them out in a single layer on the baking sheet. Roast for about 10 minutes, until the leaves are browned and crisp.

Set aside until needed.

Brussels Sprouts Chips

2 While the Brussels sprouts are roasting, start the soup: In a large saucepan, warm the oil over medium heat and sauté the onion, garlic, and 1/4 teaspoon of salt for about 5 minutes, until the onions are soft and translucent. Add the cauliflower and celeriac, and sauté for another minute.

3 Add the broth and simmer: Add the vegetable broth and 1/2 teaspoon of the salt, increase the heat to high, and bring just to a boil. Reduce the heat to medium-high and simmer for 20 to 30 minutes, until the cauliflower and celeriac are just tender.

4 Remove the saucepan from the heat and stir in the almonds: Allow the soup to cool slightly for 10 minutes. (This gives the nuts time to soften.)

5 Puree the soup: Pour the soup into your blender in batches and puree on high for 30 to 60 seconds, until smooth and creamy. Return the soup to the saucepan and warm it over low heat. Stir in the remaining 1⁄4 teaspoon the salt, and add the pepper. Season with additional salt and pepper, to taste.

6 To serve: Ladle portions of the soup into bowls, and top with the Brussels sprouts chips.

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  • Anne

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


  • Gwen

    I really liked it


  • 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.

  • 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.

  • 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!

    • Emma Christensen

      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.

  • tata

    what is blanched almonds? also, if celeriac is not available, are there any other substitutes? like celery or fennel perhaps???

    • Emma Christensen

      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!

      • tata

        ok thank you!!!! i’ll definitely try them!!!!

  • Laura ~ Raise Your Garden

    I seriously get the best soup recipes off this site!!! They all turn out, no bombs here.

  • Nadia

    It looks great and the chips seems so crispy :)

  • Sara @ Last Night's Feast

    This looks delish!