Chickpea and leek soup
Ingredients:
- 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.