Friday, February 18, 2011

Chickpea, Potato, And Leek Soup


Chickpea, Potato, And Leek Soup

Ingredients

4 Medium Leeks, halved, cleaned, and sliced
2 Cloves Garlic, peeled and chopped
1 Yellow Onion, peeled and diced
2 Yellow Wax Potatoes, peeled and diced
1 ½ Cup Canned Chickpeas
4 Tbsp Olive Oil
6 Cups Chicken Stock
Sea Salt
Freshly Ground Black Pepper

Method

Heat the olive oil in a large pot; add leeks, garlic, and onions with a pinch of salt. Cook the mixture until soft and translucent but not brown.



Then add the potatoes, chickpeas and continue to cook for about 2 to 3 minutes.



Add the chicken stock, bring it to the boil and simmer for about 15 to 20 minutes. Allow the soup to cool slightly before you puree it with a handheld blender.

Bring the soup back to the boil and season with some salt and pepper. Serve warm.


Author

If you like this post follow us on: Facebook & Twitter

  • Share to Facebook
  • Share to Twitter
  • Share to Google+
  • Share to Stumble Upon
  • Share to Evernote
  • Share to Blogger
  • Share to Email
  • Share to Yahoo Messenger
  • More...
Blog Widget by LinkWithin

5 comments:

  1. I love this soup,it looks so nice. The color is great too

    ReplyDelete
  2. The fresh and yummi soup, wanna be try it. Thanks

    Farida
    http://soupfresh.blogspot.com

    ReplyDelete
  3. Thheres an award waiting for you at
    http://rawgirlinmumbai.blogspot.com/2011/02/its-raining-awards.html

    ReplyDelete
  4. I make potato and leek soup all of the time but never thought of adding chick peas. I'll have to this. I have been on a cook this winter - making a different soup every Sabbath.

    Thanks for the recipe.

    ReplyDelete
  5. @Jennifurla: Thanks.

    @Farida: Do try the recipe.

    @Raw_Girl: Fantastic! Thanks.

    @Jacqueline: You're most welcome!

    ReplyDelete

My Youtube Channel

Loading...