Directions:
- Heat the oil in a large pan. Add the leek and cook over low heat, stirring occasionally, for about 15 minutes, until beginning to brown.
- Add 1-1/4 cups of the stock and simmer for 5 minutes, then remove the pan from the heat.
- Add the leek mixture to the rest of the stock.
- Process the garbanzos, in batches, in a blender or food processor with all but 2 tablespoons of the leek and stock.
- Pour the processed garbanzo beans into a pan and heat gently.
- Mix the cornstarch to a paste with the reserved stock and leek mixture in a cup and stir into the soup.
- Simmer gently for about 5 minutes.
- Season to taste with salt and serve with croutons.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.24 Kcal (1198 kJ) | ||
| Calories from fat | 93.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.36g | 16% | |
|---|---|---|---|
| Sodium | 994.73mg | 41% | |
| Potassium | 898.45mg | 19% | |
| Total Carbs | 34.52g | 12% | |
| Sugars | 5.53g | 22% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 15.3g | 31% | |
| Vitamin C | 5.3mg | 9% | |
| Iron | 1.9mg | 10% | |
| Calcium | 100.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 54.25 Kcal (227 kJ) | ||
| Calories from fat | 17.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 16% | |
|---|---|---|---|
| Sodium | 188.51mg | 41% | |
| Potassium | 170.26mg | 19% | |
| Total Carbs | 6.54g | 12% | |
| Sugars | 1.05g | 22% | |
| Dietary Fiber | 0.17g | 4% | |
| Protein | 2.9g | 31% | |
| Vitamin C | 1mg | 9% | |
| Iron | 0.4mg | 10% | |
| Calcium | 19.1mg | 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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