Chickpea Minestrone with Celery Root Noodles

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

I love a good minestrone, it’s light, easy, healthy and delicious. I normally use extra vegetables in place of pasta so this time I thought I would try and incorporate a pasta-like vegetable chopped into short, thin pieces just like fettuccine. You could use any vegetable that you enjoy like zucchini or carrots but here I decided to try celeriac and it was a winner (even with my 18 month old hastily enjoyed this one)! That’s a win win.

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  • ½ celeriac root
  • olive oil or coconut oil for sauteing
  • 1 brown onion, chopped
  • 4 cloves of fresh garlic, crushed
  • 1 15 oz. can of chickpeas
  • 2 celery sticks, chopped
  • 2 carrots, chopped
  • 1 zucchini, chopped coarsely
  • ¼ butternut squash, chopped
  • 1 small white sweet potato
  • 4 cups (1 L) vegetable broth or stock
  • 2 cans of crushed tomatoes (BPA free) or 2 cups of fresh tomato sauce
  • sea salt and pepper, to taste
  • 1 tbsp mixed dried herbs (basil, thyme, rosemary) or 3 tbsp fresh
  • 1 bay leaf


  1. Wash and prepare, chop and slice all vegetables.
  2. Thinly slice the celeriac root into strips — this can be done with a flat slice spiralizer or a mandolin and chopping it a little more if needed or you can simply chop to your liking.
  3. Heat oil in large pot over a low to medium heat and sauté the onions and garlic until translucent.
  4. Add in the celery, carrots, zucchini, butternut squash and sweet potato and stir for a few minutes.
  5. Add the remaining ingredients (celeriac, vegetable stock, tomatoes, salt, pepper and herbs) and bring to the boil then turn down the heat and simmer for 10-15minutes or until the vegetables are soft.
  6. Once cooked, serve and garnish with fresh parsley and savoury yeast or vegan parmesan and serve immediately.

Note: This soup will freeze easily or store in the fridge for up to 3 days.


  • Onion – leek
  • Celery – celeriac root
  • Carrots – sweet potato, pumpkin
  • Zucchini – celery, broccoli
  • Butter squash – pumpkin, sweet potato
  • Sweet potato – orange sweet potato

Prep time: 30 minutes

Cook time: 25 minutes

Total time: 55 minutes

Servings: 6

  • Nutrition per serving:
  • Calories180
  • Fat3g
  • Saturated Fat0mg
  • Cholesterol0mg
  • Sodium520mg
  • Carbohydrates33g
  • Fiber7h
  • Sugars11g
  • Protein 6g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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