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Author Notes: Creamy Celery Soup made with chickpeas rather than heavy cream for a lighter, healthier vegan option. —Emily | Truefood
- 5 to 6 stalks of celery, entire stalk chopped
- 4 shallots, sliced thin
- 2 tablespoons olive oil
- 1.5 cups cups garbanzo beans, presoaked overnight
- 2 bay leaves
- 1/2 tablespoon dried thyme, tarragon or parsley (or combination)
- 3 cups vegetable stock or water
- Salt and pepper to taste
- Heat olive oil over medium-high in a large pot. When oil is hot add sliced shallot. Toss a few times and remove when the shallot is lightly browned and crispy. Lay the fried shallots on a clean cloth napkin and set aside. Note: If you’re using onion or opting out of frying shallot, sauté it instead on lower heat until translucent and leave it in the pot.
- In the same pot lower the heat to medium and add celery to the oil. Cook until the celery is slightly translucent, about 3-4 minutes.
- Add the chickpeas, bay leaves, dried herbs, a pinch of salt and a few good grinds of fresh pepper and stir. Then slowly add enough stock or water to cover the vegetables and bring to a simmer.
- Cover and let simmer for about 30 minutes, until the chickpeas are just cooked through and crush easily with a fork. If you’re using precooked chickpeas (i.e canned) the simmer time will greatly reduce.
- Remove the soup from the heat and let cool for 5 to 10 minutes. In small batches carefully puree the soup in a blender or food processor, adding more water or stock as needed for the soup to become smooth. Top with the fried shallots and serve with warm flatbread.