Chickpea Minestrone with Celery Root Noodles

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.


  • 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.

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Servings: 6


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

Calories: 180

Fat: 3g

Trans Fat: 0mg

Cholesterol: 0mg

Sodium: 520mg

Carbohydrates: 33g

Fiber: 7h

Sugars: 11g

Protein: 6g