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Celeriac-cauliflower soup with roasted chickpeas
 
 
4 ServingsPTM40 min

Celeriac-cauliflower soup with roasted chickpeas


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

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Directions

  1. Preheat the oven to 200 ° C.
  2. 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.
  3. Roast for approx. 15 minutes in the middle of the preheated oven.
  4. Meanwhile, peel the celeriac and cut into equal pieces of 2 x 2 cm.
  5. Chop the onion and finely chop the garlic.
  6. Halve the larger cauliflower florets. Ris the leaves of the sprigs of thyme.
  7. Heat the rest of the oil in a heavy-bottomed soup pot.
  8. Fry the onion for 3 minutes. Add the celeriac, cauliflower, garlic and thyme and cook over medium heat for 2 minutes.
  9. Add the water and the bouillon tablet, bring to a boil and cook gently for 10 minutes.
  10. Puree the soup with the hand blender to a smooth mass.
  11. Distribute over 4 bowls. Garnish with the roasted chickpeas. Serve with the baguette.


Nutrition

480Calories
Sodium0% DV1.000mg
Fat25% DV16g
Protein32% DV16g
Carbs20% DV59g
Fiber72% DV18g

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