Description

This No-Cream Celery Soup with Crispy Chickpeas is a light, flavorful, and healthy soup perfect for those seeking a creamy texture without dairy. Made by simmering celery and aromatics to create a smooth base, the soup is topped with crunchy, spiced chickpeas for added texture and protein. This comforting dish is ideal for a warming lunch or dinner and offers a wholesome, vegan, and gluten-free option packed with nutrients.

Ingredients

For the Celery Soup

8 cups celery stalks, chopped (about 1 lb)
1 medium onion, chopped
2 cloves garlic, minced
1 medium potato, peeled and diced (for natural creaminess)
4 cups vegetable broth
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1 teaspoon dried thyme
Fresh parsley, for garnish

For the Crispy Chickpeas

1 can (15 oz) chickpeas, drained, rinsed and patted dry
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon salt
Pinch of cayenne pepper (optional, for heat)

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Instructions

Prepare the Crispy Chickpeas: Preheat your oven to 400°F (200°C). Place the rinsed and dried chickpeas on a baking sheet, drizzle with olive oil and sprinkle with smoked paprika, cumin, salt, and cayenne pepper if using. Toss to coat evenly. Roast in the oven for 25-30 minutes, shaking the pan halfway through, until chickpeas are golden and crispy. Set aside to cool.
Sauté the Vegetables: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sauté until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
Add Celery and Potato: Add the chopped celery and diced potato to the pot. Stir to combine with the aromatics and cook for another 5 minutes, allowing the flavors to meld.
Simmer the Soup: Pour in the vegetable broth and add thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes until the celery and potatoes are very tender.
Blend the Soup: Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer batches to a blender and blend until silky smooth. Adjust seasoning with additional salt and pepper if needed.
Serve: Ladle the hot celery soup into bowls. Top each serving generously with the crispy roasted chickpeas. Garnish with fresh parsley if desired. Serve immediately for the best texture contrast.

Notes

Using potato in the soup adds natural creaminess without any dairy or cream.
For a gluten-free option, ensure the vegetable broth is gluten-free.
Leftover crispy chickpeas can be stored in an airtight container but are best eaten fresh to maintain crunch.
You can adjust spices on chickpeas to your preference, swapping smoked paprika for curry powder or chili powder.
The soup can be stored in the fridge for up to 3 days and reheated gently on the stovetop.