Soup from sprouted chickpea crunchy flakes

Ingredience

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

Postup

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.

Ingredience