Filter
Reset
Sort ByRelevance
Kimberley
Celeriac-cauliflower soup with roasted chickpeas
Fresh soup of chickpeas, paprika, celeriac, onion, garlic, cauliflower, thyme and baguette,
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
35 minMain dishriso pasta, frozen broad beans, unsalted pistachios, low-fat smoked bacon strips, frozen garden peas, fresh spinach, lemon juice, fresh fresh mint, Pecorino Romano,orzo salad with peas, spinach and bacon -
30 minMain dishchicken breast, tomato paste, onion, zucchini, tomato, silver onion, pepper,chicken rolls with sweet-sour tomatoes of merline well-being -
20 minMain dishpenne, fusilli, dry white wine, cooking cream, garlic, laurel leaf, thyme, gorgonzola, old cheese, mascarpone, nutmeg, bread-crumbs,oven paste with creamy cheese sauce -
15 minMain dishmultigrain tortilla wrap, celery, onion, Red pepper, traditional olive oil, smoked chicken strips, iceberg lettuce with garden herbs, Thousand Islands salad dressing,multigrain wraps with chicken salad
Nutrition
480Calories
Sodium0% DV1.000mg
Fat25% DV16g
Protein32% DV16g
Carbs20% DV59g
Fiber72% DV18g
Loved it