Whole Celery, Potato and Chickpea Soup
 
Prep time
Cook time
Total time
 
This silky, pureed celery soup with potato and chickpeas is a savoury sensation that is gently lifted by the addition of sweet mint.
Author:
Recipe type: Soup
Cuisine: Dairy-free, egg-free. gluten-free. grain-free, nut-free, soy-free, vegan.
Serves: 4
Ingredients
  • 1 tbsp ghee (or coconut oil for vegan meal)
  • 1 medium brown onion, diced
  • 8-10 stalks celery with leafy tops, sliced
  • 4 cups vegetable or chicken stock (vegetable for vegetarian/vegan soup)
  • 2 medium potatoes, scrubbed (approx 400g)
  • 1 cup cooked chickpeas
  • 1 tsp celery salt (or celtic sea salt)
  • ¼ cup fresh mint, chopped
Instructions
  1. Heat ghee/coconut oil in a large saucepan over medium-high heat. Add onion and celery and saute for ten minutes or until softened.
  2. 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.
  3. Using an immersion blender, or blending in batches in a high powered blender (such as the Optimum blender series), puree the soup until smooth.
  4. 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/