This Celeriac and Apple Soup is a tasty, vegan soup to add to a winter meal. Plus, it’s topped with crispy chickpeas that provide a satisfying crunch!
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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 vegetable 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. (Check out the Creamy Celeriac Mash Recipe for another way to use it!)
What Does Celeriac Taste Like?
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/peeling 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’s a tasty and satisfying way to get in some extra vegetables.
How to Make Vegan Celeriac and Apple Soup
- Peel and dice the celeriac and onion, and core and dice the apples. Sautee them with olive oil in a large soup pot.
- Add the vegetable stock and bring to a boil, then lower heat to a simmer, cover, and cook for 20-25 minutes until the celery root is tender.
- While the soup is simmering, heat the chickpeas with more olive oil in a large skillet for 10-12 minutes (or until crispy!). Add garlic salt to taste.
- Remove the soup from heat when it’s finished and puree. Stir in the chives, and enjoy warm!
I prepared this soup using an immersion blender, but you can also use a regular blender and just puree the soup in batches. The apples and celeriac both have a lot of fiber. So, you may prefer straining the soup before eating it using a mesh sieve, but it will be delicious either way!
Store this soup in an airtight container in the fridge for up to 5 days. Reheat on the stove or in the microwave.
For some other favorite fall and winter soups, check out:
- Carrot and Celery Soup with Thyme Pecan Crumble
- Vegan Stew with Winter Vegetables
- Creamy Broccoli and Potato Soup with Peas
- Apple Ginger Kabocha Squash Soup
- Butternut Squash and Pear Soup
- Roasted Parsnip and Pear Blender Soup
Be sure to report back if you make this tasty soup. I’d love to hear how you like it!
Celeriac and Apple Soup with Crispy Chickpeas
Ingredients
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 diced
- 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 tsp garlic salt - more to taste
Instructions
- 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 20-25 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!
Notes
- Be careful if you use a regular blender to puree the soup. Do not fill it all the way to the top. You may also want to use a dish towel instead of the cover while blending, to let steam escape.
- You may prefer to strain the soup before eating it, since the high fiber ingredients can result in a gritty texture.
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a saucepan on the stove or in the microwave.
Nutrition
Go Eagles!
Lizzie
