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10 • mins • prep • 35 • mins • cook
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4 • serves •
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Creamy Chickpea, Celeriac and Gnocchi Soup

5/5 (2)



  • Step 1.

    Heat a large pot to medium-high heat. Add coconut oil and cook leek, carrot and celeriac until softened.

  • Step 2.

    Add garlic and rosemary and cook until fragrant.

  • Step 3.

    Add chickpeas, coconut milk and vegetable stock. Season with salt and pepper. Simmer for 15 minutes or until the celeriac is tender.

  • Step 4.

    Stir through gnocchi and cook for 5 minutes or until gnocchi is tender.

  • Step 5.

    Stir through spinach and apple cider vinegar. Remove and discard rosemary.

  • Step 6.

    Ladle into bowls and garnish with chives.

  • Serving Suggestion

    Slice up your favourite bread and dip into this tasty soup

Chantal Organics Products used

Coconut Oil
Coconut Milk
Apple Cider Vinegar

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