Uforic Food Cafe Torquay

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Leek and chickpea soup

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This is one of my dad’s favourite soups.

I remember the first time I made it – I could tell he was a little bit unsure about the idea of a soup containing chickpeas. But, once he tasted it – he loved it – which makes me a very happy daughter 🙂

I can’t quite remember where I got the inspiration for this recipe. I just make it – no recipe required. It’s well and truly ingrained in my brain.

This soup makes a perfect lunch – and it’s terrific because the chickpeas make it really low GI. It’s filling and tasty and will ensure you don’t have one of those mad sugar cravings when 3pm rocks around.

Leek and chickpea soup

  • 3 large leeks, cleaned and sliced
  • 1 nob of butter
  • 2 deseree potatoes – peeled and cut into cubes
  • 1 can of chickpeas, drained and rinsed
  • Enough chicken stock to cover the ingredients (get the recipe to make your own here)
  • Grated parmesan cheese to serve

Method:

In a large saucepan, melt the butter before adding the chopped leaks with a good pinch of salt. Cook the leeks over a low heat for about 10 minutes – but don’t allow them to colour. You want them to sweat and the salt will help to draw out the liquid in the leeks.

Add the potatoes and chickpeas and cover with enough chicken stock to cover everything. Cook until the potato is tender – about 10-15 minutes.

Blend using a stick mixer or spoon into your blender until the soup is smooth and creamy. If the soup is too thick at this point, thin down with a little more chicken stock. Don’t forget to taste for seasoning and add salt and pepper to taste.

Serve nice and hot with some parmesan cheese grated over the top.

This soup really is easy, incredible tasty and very fast to make. Hope you enjoy it.

Be Inspired~

Lisa

 

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