Heat ghee/coconut oil in a large saucepan over medium-high heat. Add onion and celery and saute for ten minutes or until softened.
Add stock, potato, chickpeas and celery salt and bring to a boil, then lower heat to simmer for 20 minutes. Take off the heat and stir in chopped mint leaves.
Using an immersion blender, or blending in batches in a high powered blender (such as the Optimum blender series), puree the soup until smooth.
Ladle into four bowls, garnish with fresh mint and serve.
Recipe by @OmNomAlly at https://omnomally.com/2014/04/01/whole-celery-potato-and-chickpea-soup/