It’s Just freezing outside and a soup is more then needed to warm my body and soul.
The veggie of the week is Celery and I confess it’s not my favorite vegetable and for that reason I tend to use a lot in Juices, sometimes raw in salads or even a veggie stock but nothing more and that makes a challenge also for me to create new ways to eat the juicy winter green Celery.
This Recipe is soo simple and at first you might think it’s even too simple and you will get impressed on the power of the spicy chickpeas. They add an extra punch to the whole soup, making even more warming and comforting!
And you? How do you normally use your celery?
WHAT YOU WILL NEED:
for 3-4 people
- 1 celery bunch( 7, 8 stalks)
- 3 medium potatoes
- 2 onions
- 3 garlic clover
- 1,5L Water(approximately)
- 1 handfull parsley leaves
- 1 cup cooked chickpeas
- 1 tablespoon almond butter
- ¼ teaspoon cayenne pepper or espelette(optional)
- Juice from ½ lemon
- Salt and pepper to taste
- 1 tablespoon olive oil
HOW TO:
Cut all the vegetables in big chuncks;
Heat a pan with a drizzle of olive oil and fry the onions and garlic cloves for 1 minute;
Add the potatoes,celery, parsley, salt and and cover with water. Let it cook in medium heat for about 15-20 minutes;
Heat a small frying pan with a drizzle of olive oil and toss the cooked chickpeas, almond butter, lemon juice, salt and espelette pepper. Fry in medium high heat until light golden and crispy chickpeas(about 5 minutes).
Check if the vegetables of the soup are already cooked and soft, turn off the heat and blend the soup to reach a creamy texture;
Add more water if you prefer a less thick soup and adjust salt and pepper.
Serve the soup warm with some toasted almondy chickpeas.
Enjoy your easy dinner and don’t forget: This recipe can be frozen in portions for about 90 days or kept in the fridge for 3-5days;