Creamy Chickpea, Celeriac and Gnocchi Soup

• 3 Tbsp Chantal Organics Coconut Oil
• 1 leek, sliced
• 1 carrot, sliced
• 1 celeriac, diced
• 3 garlic cloves, crushed
• 2 sprigs rosemary
• 1 can Chantal Organics Chickpeas, drained
• 1 can Chantal Organics Coconut Milk
• 1L vegetable stock
• 500g potato gnocchi
• 3 cups baby spinach
• 1 Tbsp Chantal Organics Apple Cider Vinegar

To serve:

• Fresh chives, roughly chopped

1. Heat a large pot to medium-high heat. Add coconut oil and cook leek, carrot and celeriac until softened.
2. Add garlic and rosemary and cook until fragrant.
3. Add chickpeas, coconut milk and vegetable stock. Season with salt and pepper. Simmer for 15 minutes or until the celeriac is tender.
4. Stir through gnocchi and cook for 5 minutes or until gnocchi is tender.
5. Stir through spinach and apple cider vinegar. Remove and discard rosemary.
6. Ladle into bowls and garnish with chives.

Serving Suggestion
Slice up your favourite bread and dip into this tasty soup

Chantal Organics