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
-
30 minMain disholive oil, onion, risotto rice, vegetable stock, zucchini, pea, frozen pea, lemon zest, salmon fillet with skin, butter, Parmesan cheese, mint leaf,spring risotto with salmon and mint
-
40 minMain dishsticking potatoes, olive oil, Broccoli, Eggs, milk, mature cheese, lemon juice, iceberg lettuce,cheese omelette with broccoli salad
-
20 minMain dishonions, Red pepper, String Beans, baby potatoes, sunflower oil, tikka masala sauce, tilapia fillet, fresh fresh mint, Greek yoghurt,vegetable curry with tilapia
-
20 minMain dishSpaghetti, medium sized egg, mature cheese, fresh cream, baking bacon, fresh parsley,smooth spaghetti carbonara
Nutrition
480Calories
Sodium0% DV1.000mg
Fat25% DV16g
Protein32% DV16g
Carbs20% DV59g
Fiber72% DV18g
Loved it