This easy Leek and Chickpea Soup is a creamy and nutritious dish perfect for a quick meal. With just a few common ingredients, you can whip up a hearty soup that’s both comforting and satisfying. Garnish with grated Parmesan for an extra touch of flavor and texture!
Ingredients Needed
- 3 x 400g (13oz) cans of chickpeas, drained
- 1 medium potato, peeled and cubed
- 5 medium leeks, washed and finely sliced
- 2 tablespoons olive oil
- 2 cloves of garlic, grated
- Salt and pepper to taste
- 1 litre (4 cups) chicken or vegetable stock
- Parmesan cheese, grated or shaved (for garnish)
- Chopped parsley (for garnish)
How To Make Leek And Chickpea Soup
- Heat the Oil: In a large, heavy-bottomed pan, heat the olive oil.
- Cook Leeks and Garlic: Add the leeks and grated garlic, and sweat gently until tender.
- Add Remaining Ingredients: Stir in the drained chickpeas, cubed potato, and about two-thirds of the stock. Simmer for 15 minutes until the potato is tender.
- Blend (Optional): For a hint of smoothness, remove 3-4 large ladlefuls of soup, puree with a stick blender, and return to the main pan. Adjust the consistency with the remaining stock if needed.
- Season and Serve: Check the seasoning, garnish with grated Parmesan and chopped parsley, and serve.
Recipe Tips
- Prep Leeks Properly: Make sure to wash the leeks thoroughly to remove any grit between the layers before slicing them.
- Adjust Consistency: If you want a creamier soup, blend more of the soup mixture. You can always add more stock to reach your desired thickness.
- Add Herbs: For extra flavor, try adding fresh herbs like thyme or rosemary while the soup simmers. Remove them before blending if you prefer a smooth texture.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Leek and Chickpea Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge. The soup will stay fresh for up to 3 days.
- Freeze: For longer storage, pour the cooled soup into a freezer-safe container. It can be frozen for up to 3 months. To thaw, place the container in the fridge overnight before reheating.
- Reheat: Pour the soup into a pot and heat over medium heat. Stir occasionally and heat until the soup is hot about 5-10 minutes.
Nutrition Facts
Serving Size: 1 serving
- Calories: 308.2
- Total Fat: 5.4g
- Saturated Fat: 1.3g
- Cholesterol: 3.6mg
- Sodium: 1,255.8mg
- Potassium: 452.0mg
- Total Carbohydrate: 53.0g
- Dietary Fiber: 9.9g
- Sugars: 1.4g
- Protein: 13.2g
Try More Easy Soups:
- Roasted Tomato Soup
- Pea And Ham Soup With Mustard Croûtes
- Kumara And Bacon Soup
- Courgette Pea And Mint Soup
Leek And Chickpea Soup
Description
This easy Leek and Chickpea Soup is a creamy and nutritious dish perfect for a quick meal. With just a few common ingredients, you can whip up a hearty soup that’s both comforting and satisfying. Garnish with grated Parmesan for an extra touch of flavor and texture!
Ingredients
Instructions
- Heat the Oil: In a large, heavy-bottomed pan, heat the olive oil.
- Cook Leeks and Garlic: Add the leeks and grated garlic, and sweat gently until tender.
- Add Remaining Ingredients: Stir in the drained chickpeas, cubed potato, and about two-thirds of the stock. Simmer for 15 minutes until the potato is tender.
- Blend (Optional): For a hint of smoothness, remove 3-4 large ladlefuls of soup, puree with a stick blender, and return to the main pan. Adjust the consistency with the remaining stock if needed.
- Season and Serve: Check the seasoning, garnish with grated Parmesan and chopped parsley, and serve.
Notes
- Prep Leeks Properly: Make sure to wash the leeks thoroughly to remove any grit between the layers before slicing them.
- Adjust Consistency: If you want a creamier soup, blend more of the soup mixture. You can always add more stock to reach your desired thickness.
- Add Herbs: For extra flavor, try adding fresh herbs like thyme or rosemary while the soup simmers. Remove them before blending if you prefer a smooth texture.
Leek And Chickpea Soup