Imagine a soup so creamy, so unexpectedly delicious, that it transforms humble root vegetables into a culinary masterpiece. This Celeriac Apple Soup with Crispy Chickpeas is not just a recipe—it's a flavor adventure that will surprise your taste buds and impress even the most discerning food lovers. With a perfect balance of earthy celeriac, sweet apples, and crunchy spiced chickpeas, this European-inspired dish promises to be the star of your next meal.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: European
Serves: 4 servings
Ingredients
- 1 celeriac, peeled and chopped
- 2 apples, cored and chopped
- 1 onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 can chickpeas, drained and rinsed
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Prepare your ingredients by peeling and chopping the celeriac into roughly 1-inch cubes. Core and chop the apples into similar-sized pieces. Finely dice the onion.
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add the chopped celeriac and apples to the pot. Stir to combine with the onions and cook for an additional 5 minutes, allowing the vegetables to begin softening and releasing their flavors.
- Pour the vegetable broth into the pot, ensuring all vegetables are covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 15-20 minutes until the celeriac is completely tender and can be easily pierced with a fork.
- While the soup is simmering, prepare the crispy chickpeas. Pat the drained chickpeas dry with a clean kitchen towel. Toss them with olive oil, paprika, salt, and pepper in a bowl.
- Spread the seasoned chickpeas on a baking sheet and roast in a preheated 400°F (200°C) oven for 15-20 minutes, shaking the pan occasionally to ensure even browning. They should be golden and crispy.
- Once the soup vegetables are tender, remove from heat and use an immersion blender to puree the mixture until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Taste the soup and adjust seasoning with salt and pepper as needed. If the soup is too thick, you can thin it with additional vegetable broth.
- Ladle the soup into serving bowls and top generously with the crispy roasted chickpeas. Serve hot, optionally garnishing with a drizzle of olive oil or fresh herbs.
Tips
- Choose a fresh, firm celeriac without soft spots for the best flavor and texture.
- Pat chickpeas completely dry before roasting to ensure maximum crispiness.
- Use an immersion blender for easier and safer soup pureeing, avoiding hot liquid splashes.
- For extra richness, substitute part of the vegetable broth with coconut milk.
- If you prefer a smoother texture, strain the soup through a fine-mesh sieve after blending.
- Experiment with different spices for the chickpeas, like cumin or smoked paprika, to customize the flavor.
- Make extra crispy chickpeas—they're addictively good and perfect for snacking!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 6g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
