Potato- Zucchini Soup With Crispy Chick Peas |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Chickpeas and Potatoes give this soup it's thick and creamy texture. No need for cream except possibly for garnish. I opt to garnish it with yoghurt. The crispy chick peas replace traditional croutons to give a little crunch. Read more . Using my family as guinea pigs, I tried this soup on them both hot and cold and everyone seemed to like the chilled version better. Adapted from Cuisine At Home. Ingredients:
2 cups sliced leeks (light green & white parts only.) washed well and drained. |
1 1/2 cups peeled & diced yukon gold potatoes |
2 tbls olive oil |
3 cups chicken broth, vegetable broth or water |
2 cups diced zucchini |
1 1/2 cups cooked or canned chick peas drained & divided in half |
1 tbls lemon juice |
1 tbls chopped fresh mint |
1 tsp hot sauce (or to taste) |
garnish: 1/2 cup yoghurt, crispy chick peas, mint sprigs. |
Directions:
1. In a large pot, heat 1Tbls Oil over medium heat. Saute' Leeks until soft (5 minutes). Stir in Broth, Potatoes, Zucchini, and 3/4 cup Chick Peas. Bring to a simmer and cook until veggies are tender. (about 20 mins)
2. IF SERVING SOUP HOT:
3. While soup is simmering heat remaining oil in a nonstick skillet over medium. Add remaining Chick Peas and Saute' until crisp. (About 5 mins) Season with Salt and Pepper. Remove from heat and set aside.
4. When Potatoes are tender, stir in Lemon Juice, Mint, Hot Sauce, salt and pepper. Puree' in small batches in a blender until smooth.
5. Laddle into bowls. Top each bowl with a dollup of Yoghurt, Mint Sprig and some Crispy Chick Peas.
6. IF SERVING CHILLED:
7. Cool soup quickly in an ice bath, then chill 1 hr and up to overnight in the refrigerator. Make Crispy Chick peas up to 1 hr before serving.
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