Chickpea and Leek Soup

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Chickpea and Leek Soup

 

 

30 g (1 oz) vegan margarine

2 medium leeks, trimmed, halved, washed, thinly sliced

1 garlic clove, crushed

3 medium carrots, peeled, chopped

1 medium desiree potato, chopped

two 400 g (14 oz) cans chickpeas, drained, rinsed

2 cups chicken-style stock

salt and pepper, to taste

vegan sour cream, to serve

chopped fresh chives, to serve

 

 

1. Melt margarine in a large saucepan over medium-high heat. Add leek

and garlic. Cook, stirring, for 6 to 8 minutes or until leek has

softened.

 

2. Add carrot and potato. Cook, stirring, for 5 minutes.

 

3. Add chickpeas, stock and 2 cups cold water. Bring to the boil.

Reduce heat to low. Simmer, uncovered, for 10 minutes.

 

3. Transfer half the mixture to a food processor. Process until just

smooth.

 

4. Return to saucepan. Cook, stirring, for 2 minutes or until heated

through. Season to taste.

 

5. Ladle into bowls. Top with sour cream and chives. Serve.

 

 

Serves 4.