Today is a happy day in the Veg World. The Philadelphia Eagles (my home team) are going to the SUPER BOWL, which happens to be in Minneapolis this year! It really is a dream come true for a Philadelphia sports fan living in Minnesota (not to mention the Eagles beat the Vikings to get to this point). Even if we aren’t able to go to the game, we are just so excited to host some of our family and friends, and explore the festivities. Eek!
Aside from all of this excitement, we are also having blizzard-like conditions today. With the snow falling down outside, I am sipping a cup of coffee and writing this blog post for the coziest, easiest vegetable soup around. What a Monday!
This soup is made with celeriac, also known as celery root. You may have seen this funky looking vegetable before at a farmers market or grocery store.
Celeriac tastes very similar to traditional celery stalks, but has a more concentrated flavor. The flesh of this knobby root vegetable is also loaded with nutrients, specifically fiber, vitamin C, B vitamins, and potassium.
To eat celeriac, start by slicing off the brown exterior. You can slice and dice the inside flesh however you like, and can enjoy celeriac raw or cooked, in the form of soups or mashes.
This Celeriac and Apple Soup combines tart Granny Smith apples with earthy celeriac for a delicious result. Topped with chopped chives and crispy chickpeas, it is a tasty and satisfying way to get in some extra vegetables.
I prepared this soup using an immersion blender, but you can also use a regular blender and just puree the soup in batches. Since the apples and celeriac both have a lot of fiber, you may prefer straining the soup before eating it, but it will be delicious either way!
Celeriac and Apple Soup with Crispy Chickpeas
This delicious vegetable soup combines the flavors or tart Granny Smith apples and earthy celeriac. Topped with crispy chickpeas and chopped chives, one bowl won't be enough!
For the soup:
- 3 tbsp extra virgin olive oil
- 1 onion diced
- 1 medium celeriac peeled and diced
- 3 small Granny Smith apples washed, cored and dice
- 4 cups vegetable stock
- 2-3 tbsp chives chopped, plus more to taste
For the crispy chickpeas:
- 1 tbsp extra virgin olive oil
- 1 15.5 oz can chickpeas drained, rinsed, and dried
- 1 tbsp garlic salt
In a soup pan, heat olive oil over medium high heat. Add onion and saute for 3-5 minutes until fragrant. Add diced celeriac and apples, and saute for another 5-7 minutes, stirring occasionally.
Add vegetable stock and bring to a boil. Reduce to a simmer and cook for 25-30 minutes or until the celeriac and apples are tender. Remove from heat, and use an immersion blender to puree the soup. Alternatively, you can use a regular blender and puree the soup in batches. Stir in the chives after the soup has been blended.
While the soup is cooking, prepare the chickpeas by heating the olive oil in a skillet over medium high heat. Add the chickpeas and cook for approximately 10-12 minutes, or until the chickpeas are golden brown and crispy. Add the garlic salt halfway through, and more at the end to taste if desired.
Serve the soup with crispy chickpeas and extra chopped chives. Enjoy!
*You may prefer to strain the soup before eating it, since the high fiber ingredients can result in a gritty texture.
Enjoy this snowy day!