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Rustic leek & chickpea soup

By Sophie E on 14th Jul, 2014

Rustic leek & chickpea soup


  1. Heat butter and oil in large saucepan to a medium heat.
  2. Fry onion for 2 minutes on medium heat, add garlic for 1 minute.
  3. Add leeks and thyme, cook gently for further 5-10 minutes until soft.
  4. Add vegetable stock, potatoes and chickpeas.
  5. Cook for 20-30 minutes, until potatoes are soft.
  6. Add grated parmesan and stir. This will make the soup a bit creamier. Add more boiling water if too thick for your tastes.
  7. Season to taste. Mash gently with masher to thicken the soup a bit.
  8. Garnish with thyme and parmesan shavings. Enjoy.

Recipe Notes

  • For vegetarians: swap Parmesan with an alternative that is made with a vegetarian rennet – Parmesan is not strictly vegetarian.
  • For a smoother soup, whizz with a hand blender or food processor, pass through a sieve to remove chickpea skins.
  • For any meat eating guests, you could humour them with some parma ham-wrapped breadsticks or flat strips of pancetta baked between 2 baking sheets - served as ‘crisps’ .
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