A healthy eating idea.
Suitable for Vegetarians
A delicious alternative to leek and potato soup. A hearty dish to warm you on a chilly autumn day.
Serves 4
1 tablespoon of olive oil
2 cloves of garlic, chopped
3 large leeks, cleaned and thinly sliced
1 medium potato, peeled and cubed
1 can of chickpeas, drained
1.5 pints chicken or vegetable stock
Salt and freshly ground pepper
Handful of chopped fresh parsley for garnish
Warm your oil in a large saucepan and add the chopped onion, garlic and leeks and sweat gently for 5 minutes.
When the vegetables are soft, add the potato and chickpeas and then cover with the stock. Put the lid on the pan and simmer gently for 15 to 20 mintutes, or until the potatoes are soft.
When everything is cooked blend around two thirds of the mixture and return to the remaining mix. (Giving you a smooth soup with a rustic texture of whole chickpeas and potatos). Season to taste.
Serve in bowls and garnish with a with a sprinkle of chopped parsley. (If you're feeling decadent, you can add extra flavour to the dish by topping with some freshly grated parmesan).
We hope you enjoy this healthy low fat recipe.