Chickpea and Celery Soup with Chile-Garlic Yogurt & Fresh Cilantro

Chickpea and Celery Soup

with Chile-Garlic Yogurt & Fresh Cilantro

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dinner

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
340
FAT
7g
CARBOHYDRATES
55g
PROTEIN
14g

MAIN INGREDIENTS

  1. 1 onion
  2. 3 celery stalks
  3. 4 cloves garlic
  4. 1 lemon
  5. 1 red fresno chile
  6. 1 can chickpeas
  7. 2 vegetable broth packets
  8. Fresh cilantro
  9. ⅓ cup vegan yogurt
  10. 3 tbsp olive oil*
  11. Salt and pepper*
  12. *Not Included
  13. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Large pot

INSTRUCTIONS

1
Prepare the vegetables
Peel and dice the onion. Thinly slice the celery stalks, reserving any leaves. Peel and mince the garlic. Halve the lemon. Trim, deseed, and mince the red fresno chile. Drain and rinse the chickpeas.
2
Make the chile-garlic oil
Place a large pot over medium heat with 2 tbsp olive oil. Add the minced garlic and fresno pepper and cook, stirring constantly, until lightly browned, about 2 to 3 minutes. Sprinkle with salt and transfer all of the chile-garlic oil to a small bowl.
3
Start the soup
Return the pot to medium-high heat and add 1 tbsp olive oil. Once hot, add the diced onion and sliced celery and cook until softened, about 3 to 5 minutes. Add 2 cups water, chickpeas, vegetable broth packets, 1 tsp salt, and a pinch of pepper, and stir to combine. Bring to a boil and reduce heat to simmer. Cook until the vegetables are tender, about 5 to 7 minutes.
4
Season the herbs and leaves
Add the cilantro leaves and tender stems, as well as any celery leaves to a small bowl, toss with just 1 tsp lemon juice and a pinch of salt.
5
Add the lemon
Cut the remaining lemon half into wedges.
6
Serve
Ladle the chickpea and celery soup into large, shallow bowls. Dollop with the yogurt, chile-garlic oil, and top with fresh cilantro and celery leaves. Serve with lemon wedges.