Celeriac-cauliflower soup with roasted chickpeas

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.