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Celeriac and Chickpea Soup

Celeriac and Chickpea Soup

A winter warmer....

Serves 4
Prep time 10m
Cooking time 35m


  • 1 tbsp cold pressed rapeseed oil
  • 1 large onion, peeled and chopped
  • 300g celeriac, peeled and chopped
  • 580ml vegetable stock, made from a reduced salt stock cube
  • 410g tin chick peas – tinned in water, not brine
  • Juice of ½ lemon
  • 100ml semi skimmed milk
  • 1 tbsp chopped fresh parsley
  • Pinch salt (0.25g) and freshly ground black pepper (0.05g)



1. Heat the oil in a large saucepan, add the onion and celeriac. Cover and sweat over a low heat ensuring that they do not brown or burn.

2. Add the stock and bring to the boil. Simmer for 10 minutes.

3. Drain the chick peas and rinse very well. Add half of them to the soup with the lemon juice, salt and pepper. Bring to the boil and simmer for 15 minutes.

4. Liquidise the soup and return it to the pan. Add the milk, remaining chick peas and parsley. Add more water or stock if the soup is very thick.

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