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Kimberley
Celeriac-cauliflower soup with roasted chickpeas
Fresh soup of chickpeas, paprika, celeriac, onion, garlic, cauliflower, thyme and baguette,
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Remove the chickpeas from the bag and pat dry with kitchen paper. Mix with the paprika, pepper, salt and oil on a baking sheet covered with baking paper.
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Roast for approx. 15 minutes in the middle of the preheated oven.
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Meanwhile, peel the celeriac and cut into equal pieces of 2 x 2 cm.
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Chop the onion and finely chop the garlic.
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Halve the larger cauliflower florets. Ris the leaves of the sprigs of thyme.
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Heat the rest of the oil in a heavy-bottomed soup pot.
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Fry the onion for 3 minutes. Add the celeriac, cauliflower, garlic and thyme and cook over medium heat for 2 minutes.
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Add the water and the bouillon tablet, bring to a boil and cook gently for 10 minutes.
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Puree the soup with the hand blender to a smooth mass.
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Distribute over 4 bowls. Garnish with the roasted chickpeas. Serve with the baguette.
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Nutrition
480Calories
Sodium0% DV1.000mg
Fat25% DV16g
Protein32% DV16g
Carbs20% DV59g
Fiber72% DV18g
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