Detox Chickpea & Celery Soup
A hydrating and detoxifying soup with celery, chickpeas (garbanzo beans), fresh lemon, cilantro and a dollop of yogurt (Greek style or plant based).
This soup recipe is extra hydrating. Delicious year round, it’s flavorful with a simple ingredient list.
Choose the broth and yogurt that nourishes you best. Choose vegetable broth or chicken bone broth for the base of the soup. Either Greek yogurt or thick coconut yogurt work well. Always make adjustments to recipes to meet your body where it is that day.
CELERY, THE DETOX CURE
Celery is a naturally cooking vegetable that supports the health of your stomach, liver, kidney and bladder.
Since Greek times, celery has been valued as a hang-over cure, nerve tonic and blood cleaner. It contains coumarin, which helps reduce blood pressure, relaxed the blood tissue in the artery walls, and enhances blood flow.
Celery is also a natural diuretic. Feeling swollen, puffy, or heavy from last nights meals? Reach for celery or a bowl of this soup to help you flush and detox. This soup holds well in the freezer for up to 6 months.
TIPS ON BUYING CELERY
Choose a firm, tightly formed bunch with crisp, green leaves. Avoid celery that looks very light in color (almost bleached) and those bunches with wilted, damaged leaves.
Celery is part of the Dirty Dozen. Commercial celery is one of the top vegetables chemically tainted. Reach for organic when possible or purchase at farmers markets from vendors who don’t use pesticides on their farm.
If these options aren’t available to use, wash celery well in water and towel dry to remove any residue.
LOVE SOUP? TRY THESE STARSEED KITCHEN RECIPES
- Mighty Vibrant Green Soup (vegan)
- Truffle Cauliflower Soup (vegan)
- Lamb Winter Stew (paleo, keto)
- Green Curry Lentils with Kale & Coconut Milk (vegan)
- Sunshine Infused Coconut Ginger Chickpea Curry (vegan)
Go light on the salt when working with celery. This vegetable is naturally salty, which is why this recipe only calls for ¼ teaspoon of sea salt. Feel free to add additional salt as desired at the end of cooking.
Add spinach at the end of cooking for extra greens if desired.
If you make this recipe, please let me know. Bookmark this recipe and leave a comment below or take a photo and tag me on Instagram with #starseedkitchen #highvibrationfoods.Print
Hydrating & detoxifying chickpea celery soup with lemon, cilantro & Greek yogurt. This soup recipe is extra hydrating.
Delicious year round, it’s flavorful with a simple ingredient list.
- 3 Tbsp extra-virgin olive oil
- 3 garlic cloves, minced
- ¼ teaspoon sea salt
- 1 medium yellow onion, small diced
- 1 bunch celery, chopped into ½ inch pieces
- 1 cup celery leaves, packed (from 1 bunch of celery or 2 1/c cups diced)
- 8 cups vegetable broth (or chicken bone broth)
- 2 15 oz cans of chickpeas, drained & rinsed (or 3 cups of freshly cooked chickpeas)
- 1 tsp red chili oil
- 1 cup organic whole-milk Greek yogurt (or plant-based yogurt)
- 1 cup of cilantro leaves, rough chop
- 1 lemon
- Heat 3 tablespoons olive oil in a soup pot over low heat. Add onion, stirring frequently till softened but not browned, 5 minutes. Add celery and garlic, stirring frequently for 5 minutes.
- Add stock, increase heat to medium-high heat, and bring to a boil, then down to a simmer. Add chickpeas and cook till beans are warmed through, about 5 minutes. Stir in chili oil and season with sea salt.
- Prepare soup garnishes by adding celery leaves and cilantro to a bowl, toss well. Separately mix Greek yogurt, juice and zest of 1 lemon. Set aside.
- Divide soup among bowls. Garnish with yogurt and sprinkle with celery and cilantro leaves. Enjoy.
- Choose bone broth or vegetable broth according to your dietary preferences, both work great. Additional, swap coconut yogurt for Greek if avoiding dairy.
- Add spinach for extra greens if desired.
Keywords: soup, detox, celery soup, detox soup, healthy soup, hydrating soup, healing soup, chickpea soup, celery chickpea soup
ABOUT THE AUTHOR
Hi, I’m Whitney Aronoff, a Holistic Chef based in Laguna Beach, California. I graduated from Southern Methodist University with a degree in Communications, and went on to the health supportive culinary school, The Natural Gourmet Institute, in New York City. I work as a personal chef and teach cooking classes, with a focus on healthy, whole foods cooking.
My goal is to help people feel their best by sharing the delicious, healthy recipes I prepare weekly for my clients. I want you to have the energy to live your best life and fulfil your dreams.
As we become more conscious and make more quality food choices, our body, mind, soul and the planet benefits.