- Fry finely chopped onion in oil until soft. Add crushed garlic, diced potatoes, carrots and celery and sauté.
- Pour in broth or water, add celery seed and cook until all ingredients are soft.
- Add the Sprouted chickpea crunchy flakes and simmer for a minute.
- Season with salt and pepper, remove the celery seed and blend everything until smooth.
- PServe the soup in a plate or bowl and garnish to taste.
Recipes
Soup from sprouted chickpea crunchy flakes
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Number of portions
4 people
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Preparation time
15 minutes
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Cooking time
20 minutes
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Total time
35 minutes
Ingredients
- 180 g Sprouted chickpea crunchy flakes
- 150 g carrot
- 180 g raw potatoes
- 100 g celery
- 1 medium onion
- 2 clove garlic
- 1,5 litre broth or water
- celery seeds
- oil
- to taste salt and pepper
Procedure
Recipes
