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!
Servings 6 cups
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:
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!
- 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.
Serving: 1cup | Calories: 239kcal | Carbohydrates: 34g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 870mg | Potassium: 528mg | Fiber: 7g | Sugar: 13g | Vitamin A: 426IU | Vitamin C: 15mg | Calcium: 75mg | Iron: 2mg