Roasted cagiculer soup

Peel the celeriac and onion and cut into equal pieces.

Cut the top tops of the garlic ball off.

Roast all ingredients for 35 to 40 minutes in a baking dish with 2 tbsp oil, pepper, salt and thyme at 190 ° C.

Meanwhile, mix all the ingredients under the chickpeas and pour into other oven dish.

Keep them nicely apart, put them in the oven, grill for 25 minutes or until they are crispy, put aside.

Squeeze the candied look in a blender, mix them nicely together with the grilled vegetables and the broth.

Put it in 2x to easily blend everything.

Put everything in a cooking pot and warm weather, taste and season if necessary.

Serve in a deep plate.

Decorate the soup with the chickpeas, dill and some drops of olive oil.