The only consolation of the winter season, which I don’t like at all, for me is to have plenty of hot soups. Since I can turn every ingredient into a soup and I am satisfied with this both in a spiritual way and in terms of taste, we cannot drink the same soup time after time except the lentil soup, the favorite soup of my husband and my favorite tarhana soup. If you look at the variety of soup recipe on soups category, I’m sure you’ll understand what I mean better.
I wanted to introduce you to the celery soup with vermicelli that I discovered last winter but I couldn’t share it because the summer came before I had a chance to shoot it. A nice feature of the soup is that it is vegan. I didn’t use the milk or yoghurt sauce which I usually do. Celery already has enough aroma to strengthen the flavor of the soup alone. When this aroma is supported by vermicelli and chickpeas, there is no need for milk or seasoning.
In addition to these, flour is used for thickening in many soups is absent in this recipe. The consistency that vermicelli gives is enough for me. But if you like a thicker consistency in soups, you can add 1-2 tablespoons of flour and stir fry with the vegetables, and then you can continue to the recipe where you left off. Likewise, you can add and remove vegetables according to your taste or availability of the veggies.
Enjoy the recipe …
- 1 onion, chopped,
- 1 piece of carrot, chopped,
- 1 head of celery root (around 200 g), chopped,
- 5 tablespoons vermicelli,
- 1 cup canned chickpeas,
- 3-4 tablespoons of olive oil,
- 4-5 cups of boiling water,
- Black pepper.
- Heat the oil in a saucepan and add chopped onion,
- Add chopped carrots and celery and stir,
- Cover the lid and stir in between until the veggies are almost tender,
- Add 4 cups of hot water and simmer for a few minutes,
- Add the vermicelli into the boiling soup and until softens,
- Add chickpeas and a cup of hot water if necessary and bring to boil,
- Add salt and pepper and stir and remove from heat,
- You can serve with chopped parsley.