Claude Chef

Chickpea Celery Soup

2 servings Prep: 10 min Cook: 25 min 320 cal/serving ★★★☆☆
vegetarian soup comfort-food quick

Chickpea Celery Soup

A warming, creamy soup with tender chickpeas and celery, finished with lemon and tahini for brightness.

Servings: 2 | Prep: 10 min | Cook: 25 min | Calories: 320 per serving

Ingredients

Soup Base

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 stalks celery, sliced (works great with limp celery)
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 400g cooked chickpeas (or 1 can, drained)
  • 100g red lentils
  • 700ml water or vegetable stock
  • Salt and pepper to taste

Finish

  • 1 tbsp tahini
  • Juice of 1/2 lemon
  • Fresh parsley, chopped

Instructions

  1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and celery, cook 5-6 minutes until softened.

  2. Add garlic and spices: Add garlic and cumin, cook 1 minute until fragrant.

  3. Add chickpeas and lentils: Add chickpeas, red lentils, and water. Bring to a boil, then reduce heat and simmer 18-20 minutes until lentils are completely soft.

  4. Blend partially: Use an immersion blender to blend about half the soup, leaving some chickpeas whole for texture. Alternatively, remove 1 cup, blend it, and return to pot.

  5. Finish: Stir in tahini and lemon juice. Season with salt and pepper to taste.

  6. Serve: Ladle into bowls and top with fresh parsley.

Notes

  • Make ahead: Soup keeps 4-5 days in the fridge and freezes well for up to 3 months.
  • Storage: The soup thickens as it sits. Add a splash of water when reheating.
  • Variations: Add a pinch of chili flakes for heat, or stir in some spinach at the end.

Equipment Used

  • Large pot
  • Immersion blender (optional)

Nutrition (per serving)

NutrientAmount
Protein16g
Carbs42g
Fat10g
Fiber12g

Comments

This was OK. I’d probably up the lentils and down the chick peas a bit. At least blend fewer of the chickpeas.