Recipe

Leek and chickpea soup

Fill the whole family up with this satisfying vegetarian soup. Serve immediately with some crunchy bread or pop it in the freezer to enjoy for lunch throughout the week.

Apr 22, 2012 2:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Leek and chickpea soup
  • 40 gram butter
  • 1 clove garlic, crushed
  • 1/2 teaspoon ground cumin
  • 3 medium (1kg) leeks, finely chopped
  • 1 medium (140g) lemon
  • 1 medium (120g) carrot, coarsely grated
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1.5 litre vegetable or chicken stock
  • 400 gram can chickpeas, rinsed, drained
  • 100 gram baby spinach leaves, rinsed, drained
  • 1/2 cup (120g) sour cream or yoghurt, to serve (optional)

Method

Leek and chickpea soup
  • 1
    Heat butter, garlic and cumin in a large saucepan over a medium heat until fragrant. Add the leek; cook, stirring, until soft but not coloured.
  • 2
    Remove the rind from the lemon with a zester or by peeling it thinly with a vegetable peeler; cut rind into long thin strips. Add the rind, carrot and parsley to the pot; cook, stirring, for 1 minute. Stir in the stock and chickpeas. Bring to the boil; simmer, covered, for 20 minutes. Season to taste with sea salt and freshly ground black pepper. Just before serving, stir in the spinach leaves until wilted.
  • 3
    Ladle the soup into 4 warmed bowls. Serve with sour cream or yoghurt, if desired.

Notes

Suitable to freeze and microwave.

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