Celeriac-cauliflower soup with roasted chickpeas

Name: celeriac-cauliflower soup with roasted chickpeas
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 225 g Chop chickpeas in bag; 1 el paprika; 3 el mild olive oil; 1 celeriac; 1 onion; 2 toe garlic; 400 g baking flour; 7,5 g fresh thyme; 1.200 ml tap water; 1 vegetable stock; 1 fresh multigrain baguette

Fresh soup of chickpeas, paprika, celeriac, onion, garlic, cauliflower, thyme and baguette,

Ingredients

Kitchen Stuff

1 baking paper
1 blender

Directions

Preheat the oven to 200 ° C.
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.
Roast for approx. 15 minutes in the middle of the preheated oven.
Meanwhile, peel the celeriac and cut into equal pieces of 2 x 2 cm.
Chop the onion and finely chop the garlic.
Halve the larger cauliflower florets. Ris the leaves of the sprigs of thyme.
Heat the rest of the oil in a heavy-bottomed soup pot.
Fry the onion for 3 minutes. Add the celeriac, cauliflower, garlic and thyme and cook over medium heat for 2 minutes.
Add the water and the bouillon tablet, bring to a boil and cook gently for 10 minutes.
Puree the soup with the hand blender to a smooth mass.
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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