Chickpea, Red Pepper And Celery Root Soup With Cilantro
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter
- 1½cups chopped onions
- ½cup chopped carrots
- ½cup diced celery root
- 1large sweet red pepper, chopped
- 5sprigs flat-leaf parsley
- 3sprigs cilantro
- 1cup chickpeas, soaked overnight
- 1cup chicken or meat stock
- 1cup half-and-half or milk
- Salt
- 3tablespoons chopped flat-leaf parsley
- 3tablespoons chopped cilantro
Nutritional analysis per serving (4 servings)
392 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 9 grams dietary fiber; 14 grams sugars; 15 grams protein; 746 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the butter, onions, carrots, celery root, red pepper and herb sprigs in a heavy pan, cover and let the vegetables sweat over low heat until they are limp, about 10 minutes. If mixture looks too dry, splash in some water to keep it from burning.
- Step 2
Drain the chickpeas, and stir them into the other vegetables. Add enough water to cover the vegetables, cover the pan, and simmer until the chickpeas are very tender. (The time will depend on the chickpeas' age; count on 30 minutes to 1 hour.)
- Step 3
Remove from the heat, and put the soup through a sieve or food mill. Return it to the pan, and stir in the stock and half-and-half. Taste and season with salt. Add the chopped herbs, bring to a boil, and serve immediately.
Private Notes
Comments
This was good and easy to make. I added a few splashes of white wine vinegar at the end and used chicken stock instead of the water.