Chickpea, Leek & Parmesan Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Oh Jamie Oliver, we love you here in Toronto too, come visit us won't you? haha. This is a great soup, it has more of a stew consistency actually, just with yummy healthy chickpeas, leeks & cheese! Ingredients:
2 medium leeks |
15 g butter |
2 garlic cloves, chopped |
1 1/2 tablespoons thyme |
400 g chickpeas, drained & rinsed |
600 ml chicken stock |
2 medium potatoes, peeled & chopped |
salt & pepper |
extra virgin olive oil |
parmesan cheese, for garnish |
Directions:
1. Trim, separate and rinse leeks.
2. 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.
3. 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.
4. If the soup is to thick, thin it down with a little boiling water.
5. Break up the chickpeas & pieces of potato to thicken it slightly. Season the soup with salt and pepper
6. Garnish with grated parmesan cheese and drizzle on some olive oil.
|
|