Fat-free celery, chestnut, and chickpea soup – KFZ diet

Ingredients for 4 servings:

• 300 g celeriac
• 600 ml water
• 10 leaves of tarragon
• n. B. Salt
• 2 pinch(s) black pepper, ground
• 2 pinch(s) cumin powder
• 1 pinch(s) cardamom powder
• 1 pinch(s) coriander powder
• 200 g chestnuts, cooked
• 300 g chickpeas, cooked
• e.g. nutmeg, freshly grated or ground

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

low-fat, high-carbohydrate

Chop the celeriac into small pieces and add it to a saucepan with the water. Add the tarragon, salt, and spices, and simmer with the lid on for about 10 minutes until soft. Meanwhile, chop the chestnuts and, when the celery is soft, add them to the pan. Then puree with an immersion blender. Finally, add the chickpeas, but do not puree them, and return everything to the heat. Sprinkle freshly grated or ground nutmeg onto the plates. This amount serves 4 people as a soup. As a main course, it is sufficient for 2 people.