Celeriac Soup
Ingredients
- 1 can Organic Chickpeas
- 2 bulbs celeriac root chopped
- 1 large yam cubbed
- 1 sweet onion sliced
- 2 zucchini thick sliced
- 1 head broccoli
- 2 stalks celery
- 2 cloves fresh garlic
- 2 tbsp fresh ginger
- 1 tsp turmeric
- .5 tsp sea salt
- .5 tsp ground pepper
- 1 tsp paprika
- 2-3 tbsp Olive oil
Instructions
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Pre-heat oven to 375Fl
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Prep the celeriac by peeling or slicing off the peel, then cube it. Peel and chop yam and onion.In roasting pan add chopped celeriac, yam, onion and drizzle with 1 tbsp olive oil. Roast in oven for about 30-45 mins until the yam is soft.
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Add above contents to a food processor and cover with 2 cups water or broth. Puree until smooth. Note you can also use an immersion blender, just cover contents with water before blending.
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In a separate pot add another tbsp of olive oil and heat over medium. Add the garlic, ginger, pepper, salt, turmeric and other spices and stir for 1 min.
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Drain and rinse the chickpeas and add to pot. Allow to cook for 5-7 minutes. Then add the chopped celery, and zucchini.
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Cover with celeriac/yam puree and stir.
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Add broccoli to the mixture and stir well. Cover and let cook over low to medium heat for 10-15 mins or until broccoli is bright green. Stir occasionally. You can add more or less water to create your desired texture.
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