Broccoli, Chickpea and Root Vegetable Soup

Total Time
Prep 15 mins
Cook 25 mins

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. Fore more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog,

Ingredients Nutrition

  • 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)
  • 1 teaspoon curry powder (optional)
  • 2 (15 ounce) canscooked chickpeas, rinsed (or homemade chickpeas)


  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!