Directions:
- Trim, separate and rinse leeks.
- Slice the leeks into fine shreds and place into soup pot along with the butter, garlic & thyme, stir, cover and let slowly cook until the leeks become softened slightly.
- Add the chickpeas to the leeks with the chicken stock and potatoes. Bring to a boil then simmer for about half and hour or until the potatoes are well cooked.
- If the soup is to thick, thin it down with a little boiling water.
- Break up the chickpeas & pieces of potato to thicken it slightly. Season the soup with salt and pepper
- Garnish with grated parmesan cheese and drizzle on some olive oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.85 Kcal (1281 kJ) | ||
| Calories from fat | 59.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.59g | 10% | |
|---|---|---|---|
| Cholesterol | 12.63mg | 4% | |
| Sodium | 474.98mg | 20% | |
| Potassium | 580.31mg | 12% | |
| Total Carbs | 49.03g | 16% | |
| Sugars | 7.44g | 30% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 13.94g | 28% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 2.7mg | 15% | |
| Calcium | 100.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 83.16 Kcal (348 kJ) | ||
| Calories from fat | 16.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 10% | |
|---|---|---|---|
| Cholesterol | 3.43mg | 4% | |
| Sodium | 129.14mg | 20% | |
| Potassium | 157.78mg | 12% | |
| Total Carbs | 13.33g | 16% | |
| Sugars | 2.02g | 30% | |
| Dietary Fiber | 0.81g | 12% | |
| Protein | 3.79g | 28% | |
| Vitamin C | 2.3mg | 14% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 0.7mg | 15% | |
| Calcium | 27.3mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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