Velvety Celeriac, Cauliflower and Roasted Grape Soup with Almond and Chives
An original, elegant soup that combines roasted celeriac and cauliflower with the subtle sweetness of grapes, blended with almonds for a silky texture and finished with fresh chives. It offers vegetal depth, toasty notes, and a delicate balance between savory and fruity.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 500 g celeriac (pelado and cut diced)
- 400 g cauliflower (en floretes)
- 180 g seedless white grapes (lavadas)
- 150 g yellow onion (sliced)
- 12 g garlic (pelado)
- 40 g sliced almonds (unsalted)
- 45 ml olive oil (divided)
- 900 ml vegetable broth (hot)
- 4 g fresh thyme (solo the leaves)
- 10 g fresh chives (chopped fino)
- 2 g lemon zest (finely grated)
- 15 ml lemon juice (freshly squeezed)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220°C / 425°F. Place the celeriac, cauliflower, grapes, and onion on a large baking tray. Add the garlic, 30 ml (2 tbsp) olive oil, thyme, 4 g (about 3/4 tsp) salt, and black pepper. Toss well to coat everything evenly.
- 2
Roast the vegetables and grapes for 28 to 30 minutes at 220°C / 425°F, stirring halfway through, until the celeriac and cauliflower are tender and deeply golden and the grapes look slightly wrinkled.
- 3
Meanwhile, toast the sliced almonds in a small skillet over medium heat for 2 to 3 minutes, stirring often, until golden and fragrant. Reserve 1 tablespoon for finishing and keep the rest for blending.
- 4
Transfer the roasted vegetables, grapes, onion, and garlic to a large pot. Add the hot vegetable broth and bring to medium heat. Cook for 5 minutes so the flavors meld.
- 5
Add the toasted almonds reserved for blending, the lemon zest, and the lemon juice to the pot. Blend with an immersion blender or in a countertop blender until the soup is completely smooth and velvety.
- 6
Taste and adjust with the remaining salt if needed. If you want a lighter texture, add a little more hot broth and blend again.
- 7
Serve the soup hot, topped with the chopped chives, the reserved tablespoon of toasted almonds, and the remaining 15 ml (1 tbsp) olive oil drizzled over the top.
Chef tips
For an even silkier texture, pass the soup through a fine sieve after blending. Roast the grapes until just lightly caramelized so they add sweetness without overpowering the vegetables.
Substitutions
You can replace the almonds with sunflower seeds to avoid tree nuts; if so, update the allergens and expect a slightly less rich texture. Chives can be swapped for fresh parsley, and white grapes can be replaced with mild red grapes for a deeper hue.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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