Creamy Chickpea, Celeriac and Gnocchi Soup
Creamy veggie coconut soup with chickpeas, potato gnocchi and spinach stirred through at the end.
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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Chantal Organics Products used
