Cream Of Celeriac Soup with Brussels Sprouts Chips

This month we’re sharing a few recipes from our friend Tess Masters, The Blender Girl! Tess is our go-to gal for fantastic vegan and gluten-free blender recipes. Check out her newest book The Perfect Blend, available now on Amazon.

This sensational soup will make you look like a gourmet chef, and it only takes 30 minutes to make! It works as an elegant starter or even the main course.
It’s also so rich and creamy, no one will ever guess that we’ve actually ditched the dairy.
Rather than using heavy cream, the velvety texture of this soup is achieved by blending cooked cauliflower and blanched almonds. Together, these elements deliver a silky smooth consistency that will seduce you with every spoonful.
Resist the urge to add more celeriac, lest you blast your bliss with bitterness. This righteous root sings when she’s subtle.
The addition of lightly roasted Brussels sprouts “chips” scattered over top not only perfects the presentation, but brings in a delightful crunchy texture and a sublime salty flavor as well.
This creamy creation is a stunner, a winner, and not to be missed.

Cream Of Celeriac Soup with Brussels Sprouts Chips Recipe

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.

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

Special equipment:

Read More: Cream Of Celeriac Soup with Brussels Sprouts Chips