No-Cream Celery Soup with Chickpeas
This smooth celery soup gets its creamy texture from potatoes rather than cream, keeping it light while still feeling comforting and satisfying. Celery, carrots, garlic, and thyme build a simple, savory base, while a squeeze of lemon at the end adds freshness and keeps the flavors bright.
Crispy roasted chickpeas add both crunch and a little extra plant-based protein, making the soup more filling without weighing it down. Finish with chili flakes, fresh herbs, or a sprinkle of nutritional yeast for an easy lunch or light dinner.
No-Cream Celery Soup with Crispy Chickpeas
This smooth celery soup is simple, comforting, and surprisingly full of flavor. Potatoes give it a naturally creamy texture without the need for cream, while carrots add a touch of sweetness and garlic and thyme round out the savory base.Crispy roasted chickpeas turn it into a more substantial meal and add a welcome crunch to every bowl. Finish with a squeeze of lemon and a pinch of chili flakes for brightness and heat, then add fresh herbs, Parmesan, nutritional yeast, or croutons if you want to dress it up further.
Ingredients
- 5 celery stalks , roughly chopped
- 2 medium potatoes , peeled and chopped
- 2 carrots , peeled and chopped
- 1 onion , chopped
- 3 garlic cloves
- 1 tbsp olive oil
- dried thyme to taste
- salt and pepper to taste
- water , as needed
For the crispy chickpeas:
- 1 can chickpeas , drained, rinsed, and thoroughly dried
- 1 tbsp olive oil
- salt and pepper to taste
For serving:
- lemon juice
- chili flakes
- garlic croutons , optional
Instructions
- Add the celery, potatoes, carrots, onion, garlic, olive oil, thyme, salt, and pepper to a large pot. Pour in enough water to just cover the vegetables.
- Bring to a boil, then reduce the heat and simmer for about 20–25 minutes, or until all the vegetables are very tender.
- Meanwhile, prepare the chickpeas. Pat them thoroughly dry, toss with the olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast at 200°C / 400°F until golden and crisp, tossing once during cooking.
- Once the vegetables are tender, reserve some of the cooking liquid. Blend the vegetables until completely smooth, adding enough of the reserved liquid to reach your preferred consistency. Taste and adjust the seasoning.
- Ladle the soup into bowls and finish with a squeeze of lemon juice, chili flakes, and the crispy chickpeas.
- Add fresh herbs, grated Parmesan or nutritional yeast, or garlic croutons, if desired.
Notes
Nutrition
Calories: 320kcalCarbohydrates: 46gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 54mgPotassium: 1223mgFiber: 10gSugar: 9gVitamin A: 6866IUVitamin C: 36mgCalcium: 117mgIron: 6mg
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