Broccoli, Chickpea and Root Vegetable Soup

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Broccoli, Chickpea and Root Vegetable Soup

Colored leaves are falling down and morning frost is observed. It’s definitely a soup season now! Today I used a celeriac (celery root) as one of the ingredients for this soup. Celeriac is rich sources of antioxidants, minerals, and vitamin K which is required for blood coagulation and bone generation. If you cannot get a celeriac or have never used it and don’t feel adventurous enough to try a new vegetable, please use a different root vegetable, such as sweet potato, parsnip, rutabaga, or turnip.

Celeriac (Unpeeled)

Celeriac (Celery Root) (Unpeeled)

Celeriac (Peeled)

Celeriac (Celery Root) (Peeled)





1 celeriac, peeled and cut into small chunks
1 stem broccoli, cut into florets
2 carrots, peeled and cut into small chunks
1 inch-length ginger, peeled and sliced thin
Vegetable stock (enough to barely cover vegetables in the pan) or vegetable cubes
1 tsp curry powder (optional)
2 cans (15 oz each (850 g total)) (or homemade) cooked chickpeas, rinsed


  1. In a large pan, place all the vegetables and add vegetable stock or water and vegetable cubes to the level that barely covers the vegetables.
  2. Bring to a boil, reduce heat, and cook until all the vegetables are tender. (If you have a pressure cooker, cook about 8 minutes under pressure and use a natural releasing method.)
  3. Use a hand blender, blender or food processor to purée the soup.
  4. Add curry powder (optional). Add salt if necessary (I didn’t use any.)
  5. Add chickpeas.
  6. Infuse love and serve!

Servings: 8