Creamy Chickpea, Celeriac and Gnocchi Soup
Creamy veggie coconut soup with chickpeas, potato gnocchi and spinach stirred through at the end.
![](https://chantalorganics.co.nz/app/uploads/2024/07/creamy_chickpea_and_gnocchi_soup_12-1-scaled.jpg)
Ingredients
3 Tbsp Chantal Organics Coconut Oil
1 leek, sliced
1 carrot, sliced
1 celeriac, diced
3 garlic cloves, crushed
2 sprigs rosemary
1 can Chantal Organics Chickpeas, drained
1 can Chantal Organics Coconut Milk
1L vegetable stock
500g potato gnocchi
3 cups baby spinach
1 Tbsp Chantal Organics Apple Cider Vinegar
- To serve:
Fresh chives, roughly chopped
instructions
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Step 1.
Heat a large pot to medium-high heat. Add coconut oil and cook leek, carrot and celeriac until softened.
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Step 2.
Add garlic and rosemary and cook until fragrant.
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Step 3.
Add chickpeas, coconut milk and vegetable stock. Season with salt and pepper. Simmer for 15 minutes or until the celeriac is tender.
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Step 4.
Stir through gnocchi and cook for 5 minutes or until gnocchi is tender.
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Step 5.
Stir through spinach and apple cider vinegar. Remove and discard rosemary.
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Step 6.
Ladle into bowls and garnish with chives.
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Serving Suggestion
Slice up your favourite bread and dip into this tasty soup
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