I made this soup about a month ago and now I’m craving it again. The temperature has gone down quite a lot in the past few days. It feels as if we jumped straight into winter. Brrr! So comfort food season has officially started and a creamy soup hits the spot. This is a very healthy soup. The celeriac provides enough creaminess without having to add any cream. I love the lemony roasted chickpeas and I like the texture of the feta as it kinda melts in the hot soup.
This recipe serves 2.
Ingredients:
For the Chickpeas:
100gr of canned chickpeas
1 tablespoon of sumac
Pinch of lemon salt
Pepper
Drizzle of olive oil
For the soup:
1 large white onion, chopped
1 garlic clove, minced
1 celeriac, peeled and chopped
1 ½ litters of stock (vegetable or chicken)
1 cup of frozen peas
A handful of arugula
Salt to taste
2 tablespoons of olive oil
Extras:
100gr of feta, crumbled
Cayenne
Mix the chickpeas with the sumac, lemon salt, pepper and olive oil in a small bowl. Spread the chickpeas in an oven dish lined with parchment paper. Roast for 20 minutes at 180C/350F.
Pour the olive oil into a medium saucepan over medium heat. Add the onions and let them cook for 4 minutes. Then add the garlic and cook for an extra minute. Add the chopped celeriac and stock. Let it simmer for 20 minutes.
Once the 20 minutes are up, add the frozen peas. Let them sit for a minute in the soup. Turn off the heat, add the arugula and blend it until smooth. I used an immersion blender.
Pass the soup through a sieve and pour it back into the saucepan. Let it reduce over medium heat for 10 minutes. It will thicken nicely.
Taste for salt, keep in mind that the feta will give some saltiness. Divide the soup into two bowls. Top them with the crumbled feta, roasted chickpeas and a sprinkle of cayenne. Enjoy!
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