Chickpea Soup with roasted Celery & Coconut Milk

Egg freeGluten freeYeast freeLow histamineCowLow CarbNut freeWithout industrial sugarOmega 3 sourceProtein sourceSoy freeVeganVegetarian

Today, I’ve been all day long in my kitchen, creating new recipes and blog posts. Therefor I served this new power soup, refined with some coconut milk and topped with roasted fennel for dinner.

I paired the soup with some grated ginger to heat up and save the evening;-)

This meal is a genius and satisfying recipe straight out of Micha’s soup kitchen;-)

Chickpea Soup with roasted Celery & Coconut Milk

  • 300g chickpeas *Either freshly cooked or precooked out of the glass*
  • 1 liter of water
  • 1 onion
  • 1 carrot
  • 1 clove of garlic
  • 100ml coconut milk
  • 2 tablespoons of olive oil *Extra virgin*
  • A pinch of sea salt
  • Some fresh pepper from the mill etwas
  • Fresh ginger *ca 2 cm thick*
  • 1 celery stalk

Peel and dice the onion, carrots and the garlic. Give 1 table spoon of oil into a pot and brown the onion and the carrot dices within.

Add the chickpeas and the garlic, stir and after 2-3 minutes add the water. Let the soup simmer for about 15-20 minutes.

Season this little power soup with spices and puree it subsequently. If the soup appears to be too thick, simply add some more water.

In the meantime peel and grate the ginger. Clean the celery stalk, dab it dry and cut it into thin slices. Give 1 tablespoon of oil into a pan, brown the celery stalks within, swivel and leave the pan aside.

Puree the soup once more, then add the grated ginger and coconut milk and stir.

Before you serve, distribute the browned celery stalks over the soup and finaaaaaly enjoy.

Micha’s Kitchen Revolution wishes bon appétit ♥

Did you like this recipe or do you have any further questions? If so, please leave a comment.

Did you like this article or do you have any further questions? If so, please leave a comment.

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