How to Make Cream of Celeriac Soup with Brussels Sprouts Chips Breakfast Recipe

This cream of celeriac soup with Brussels sprouts chips is an extraordinary soup, which has great taste and makes you feel like and gourmet chef. This is a quick and easy recipe and only takes half an hour to be prepared.

Previous post about How to Make Kung Pao Chicken Breakfast Recipe

Pin This:

How to Make Cream of Celeriac Soup with Brussels Sprouts Chips Breakfast Recipe

This soup recipe is also creamy and rich, no one can will that this recipe has discarded the dairy. I have used a blend of blanched almonds and cooked cauliflower to achieve the velvety texture instead of using heavy cream. Both these ingredients give a silky smooth consistency which will seduce you on every spoon you will eat. Try this delicious cream of celeriac soup with Brussels sprouts chips in your kitchen and serve a healthy treat to your family.

How to Make Cream of Celeriac Soup with Brussels Sprouts Chips Breakfast Recipe
How to Make Cream of Celeriac Soup with Brussels Sprouts Chips Breakfast Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
This cream of celeriac soup with Brussels sprouts chips is an extraordinary soup, which has great taste and makes you feel like and gourmet chef. This is a quick and easy recipe and only takes half an hour to be prepared.
How to Make Cream of Celeriac Soup with Brussels Sprouts Chips Breakfast Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This cream of celeriac soup with Brussels sprouts chips is an extraordinary soup, which has great taste and makes you feel like and gourmet chef. This is a quick and easy recipe and only takes half an hour to be prepared.
Servings Prep Time Cook Time Passive Time
8 15minutes 30minutes 45minutes
Servings Prep Time
8 15minutes
Cook Time Passive Time
30minutes 45minutes
Nutrition Facts
How to Make Cream of Celeriac Soup with Brussels Sprouts Chips Breakfast Recipe
Amount Per Serving
Calories 176 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Sodium 947mg 39%
Potassium 764mg 22%
Total Carbohydrates 20g 7%
Dietary Fiber 6g 24%
Sugars 8g
Protein 6g 12%
Vitamin A 7%
Vitamin C 154%
Calcium 9%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Nutrition Facts
How to Make Cream of Celeriac Soup with Brussels Sprouts Chips Breakfast Recipe
Amount Per Serving
Calories 176 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Sodium 947mg 39%
Potassium 764mg 22%
Total Carbohydrates 20g 7%
Dietary Fiber 6g 24%
Sugars 8g
Protein 6g 12%
Vitamin A 7%
Vitamin C 154%
Calcium 9%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  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.
  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.
Recipe Notes

Serve and Enjoy with your family.


Written by Sarah

I am a nutritionist and instructor at several places about food and Health. I love food and along with food I am also health conscious. After doing a lot of research on food and health, I started blogging about these things to increase and share my knowledge about Food and Health with all Food lovers.

Leave a Reply

Your email address will not be published. Required fields are marked *