Cream of Celeriac Soup with Brussels Sprouts Chips: A Velvety Delight with Crispy Garnish

Cream of celeriac soup with Brussels sprouts chips is a luxurious and flavorful dish that combines the earthy essence of celeriac with the crispy texture of Brussels sprouts. This velvety soup is creamy, comforting, and perfect for warming up on chilly days, while the Brussels sprouts chips add a delightful crunch and extra depth of flavor. It’s a gourmet treat that’s surprisingly easy to make and sure to impress your taste buds.

Preparation Time:

  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Total time: 55 minutes


For the Soup:

  • 2 tablespoons (30 ml) olive oil
  • 1 large celeriac (about 1 pound), peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups (960 ml) vegetable broth
  • 1 cup (240 ml) coconut milk or heavy cream
  • Salt and pepper, to taste
  • Fresh thyme leaves, for garnish (optional)

For the Brussels Sprouts Chips:

  • 1/2 pound Brussels sprouts, trimmed and thinly sliced
  • 2 tablespoons (30 ml) olive oil
  • Salt and pepper, to taste
  • Smoked paprika, for garnish (optional)


1. Prepare the Soup:

  • In a large pot, heat the olive oil over medium heat.
  • Add the chopped onion and cook for 5-7 minutes, or until softened.
  • Stir in the minced garlic and cook for an additional minute, until fragrant.
  • Add the diced celeriac to the pot and cook for 5 minutes, stirring occasionally.
  • Pour in the vegetable broth and bring to a simmer. Cook for 20-25 minutes, or until the celeriac is tender.
  • Using an immersion blender or regular blender, puree the soup until smooth.
  • Stir in the coconut milk or heavy cream and season with salt and pepper to taste. Keep warm over low heat while preparing the Brussels sprouts chips.

2. Make the Brussels Sprouts Chips:

  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • In a bowl, toss the thinly sliced Brussels sprouts with olive oil, salt, and pepper until evenly coated.
  • Arrange the Brussels sprouts in a single layer on the prepared baking sheet.
  • Bake for 15-20 minutes, or until the Brussels sprouts are crispy and golden brown.
  • Remove from the oven and sprinkle with smoked paprika, if desired.

3. Serve and Enjoy:

  • Ladle the warm cream of celeriac soup into bowls.
  • Top each serving with a handful of Brussels sprouts chips.
  • Garnish with fresh thyme leaves for an extra touch of flavor.
  • Serve immediately and enjoy the creamy soup with the crispy Brussels sprouts chips.

Cooking Tips:

  • For extra creaminess, you can blend some of the Brussels sprouts chips into the soup before serving.
  • Feel free to customize the soup by adding other herbs or spices such as rosemary or nutmeg.
  • Make sure to slice the Brussels sprouts thinly and evenly for crispy chips.

Why You’ll Love This Recipe:

  • Velvety Texture: The cream of celeriac soup is smooth, rich, and velvety, providing a luxurious dining experience.
  • Complex Flavors: The earthy taste of celeriac pairs beautifully with the crispy Brussels sprouts chips, creating a harmonious balance of flavors and textures.
  • Gourmet Presentation: This dish looks and tastes gourmet but is surprisingly easy to make, making it perfect for impressing guests or treating yourself to a special meal.


Cream of celeriac soup with Brussels sprouts chips is a sophisticated and delicious dish that’s perfect for any occasion. Whether you’re looking for a comforting meal on a cold winter’s night or an elegant starter for a dinner party, this soup is sure to delight your taste buds. Enjoy the velvety smoothness of the soup contrasted with the crispy crunch of the Brussels sprouts chips for a dining experience that’s both luxurious and satisfying.

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