Chickpea and leek soup

Posted by adm On February - 12 - 2012

How to cook Chickpea and leek soup


  • 30g butter
  • 2 medium leeks, cut, halved, water-washed, thinly sliced
  • 1 clove, low
  • 3 medium carrots, raw, shredded
  • 1 medium desiree tater, shredded
  • 2 x 400g cans chickpeas, knackered, rinsed
  • 2 cups chicken strain
  • light sour cream and chopped fresh cive, to service

How to:

  • Melt butter in a large saucepan over medium-high heating. Add leek and ail. Fake, stirring, for 6 to 8 minutes or until leek has dull. Add carrot and tater. Fake, stirring, for 5 transactions. Add chickpeas, stock and 2 cups cold weewee. Bring to the seethe. Reduce heat to low. Simmer, uncovered, for 10 transactions.

  • Transfer half the mixture to a food processor. Process until just tranquil. Return to saucepan. Falsify, stirring, for 2 minutes or until heated through.

  • Ladle into bowls. Top with sour cream and cive. Service.

  • To frost: Place soup in an airtight container and freeze for capable 2 months.

  • To warming: Thaw in the fridge overnight.

  • To cook: Cook in a saucepan over medium heat for 12 minutes or until het through.

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