Creamy Celeriac, Cauliflower and Roasted Grape Soup with Almond and Chives
An original velvety soup that combines roasted celeriac and cauliflower with the gentle sweetness of caramelized grapes. It is finished with toasted almonds, fresh chives, and a touch of lemon for an elegant and comforting flavor profile.
Ingredients
- 500 g celeriac (pelado and cut diced)
- 400 g cauliflower (en floretes)
- 180 g white grapes (without semillas)
- 150 g yellow onion (chopped)
- 3 cloves garlic (pelados)
- 900 ml vegetable broth (low sodium if possible)
- 35 g sliced almonds (for tostar)
- 30 ml olive oil (divided)
- 10 g fresh chives (chopped fino)
- 15 ml lemon juice (freshly squeezed)
- 4 g fresh thyme (solo the leaves)
- 6 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 120 ml water (solo si hace falta ajustar the textura)
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
1. Preheat the oven to 220 °C / 425 °F. Place the celeriac, cauliflower, and white grapes on a large baking tray. Add 1 1/2 tablespoons olive oil, half of the salt, some black pepper, and the thyme leaves. Toss well to coat everything evenly.
- 2
2. Roast the vegetables and grapes for 28 to 32 minutes at 220 °C / 425 °F, stirring once halfway through, until the celeriac is tender, the cauliflower is golden, and the grapes are slightly wrinkled and caramelized.
- 3
3. Meanwhile, heat the remaining 1/2 tablespoon olive oil in a large pot over medium heat. Add the yellow onion and cook for 6 to 8 minutes until soft and translucent. Stir in the garlic and cook 1 minute more, stirring so it does not brown too much.
- 4
4. Reserve a few roasted grapes, a little sliced almond, and some chives for garnish. Add the roasted celeriac, roasted cauliflower, and the remaining roasted grapes to the pot. Pour in the vegetable broth and simmer gently for 5 minutes to blend the flavors.
- 5
5. Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden and fragrant. Remove them immediately so they do not burn.
- 6
6. Blend the soup with an immersion blender or countertop blender until very smooth. Add the lemon juice. If the soup is too thick, add the water little by little until you reach the desired consistency. Taste and adjust with the remaining salt and more black pepper if needed.
- 7
7. Serve the soup hot and finish each portion with the reserved roasted grapes, toasted almonds, and chopped fresh chives on top.
Chef tips
For an even silkier texture, pass the soup through a fine sieve after blending. Roast the grapes alongside the cauliflower to concentrate their sweetness without adding sugar.
Substitutions
You can replace the almonds with toasted pumpkin seeds if you want to avoid tree nuts. Chives can be swapped for fresh parsley, and thyme can be replaced with rosemary in a smaller amount.
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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