Comforting and filling soup for cold days. Jerusalem artichokes are optional.
Course: Dinner, Lunch, Main Dish, Soup
Keyword: Gluten-Free, Healthy, Plant-Based, Vegan
2tablespoonsavocado or vegetable oil
1large onion, diced
1teaspooncoriander seeds, crushed - optional
2inch(4cm) turmeric root - or 1 teaspoon turmeric powder
4celery stalks, chopped
5Jerusalem artichokes (sunchokes), peeled and sliced - optional
2cupssoaked small chickpeas* - or cooked or canned
1cupcilantro, chopped roughly
2-4small pieces preserved lemons - or squeeze ½ lemon in
Put the avocado oil in a soup pot over high heat. Add the onion and saute for 3-5 minutes. Add the cumin, coriander seeds and grate the turmeric straight in.
Add the celery, Jerusalem artichokes, carrots, chickpeas and cilantro. Add about 8 cups of water and bring into a boil. Boil for 10 minutes then lower the heat to simmer. Cover partially and cook for about 1 hour or until the chickpeas are tender. If you’re using cooked chickpeas see note.
Pour in the olive oil, sprinkle salt and cook for 10 minutes. Remove from the heat and let it cool for a few minutes.
Mash the soup with a potato masher or use a hand blender to blitz some of it. It should be half smooth and half chunky. Garnish with cilantro, preserved lemons (or with a wedge of lemon on the side) and a few drops of olive oil.
*If you’re using cooked or canned chickpeas, cook the soup first until the vegetables are tender, then add the chickpeas and cook for 10-15 minutes to let it absorb the flavors.