This recipe is almost a straight rip off of a Jamie Oliver recipe from his first book. There were minor modifications to make it failsafe and due to ingredients I had on hand. It is incredibly easy and has few ingredients. Hubby is very soup critical and he gave it a big thumbs up. Unfortunately it seems Miss 3 has decided she doesn't like soup and mostly ate toast. Mr 7 also scoffed the lot.
This made enough for us with a little left over, so would probably happily feed four adults for dinner.
Chickpea and Leek Soup
- 3 medium leeks, split lengthways and sliced finely
- 2 cloves garlic, sliced
- 1 large potato, peeled and chopped
- 2 400g cans of chickpeas, rinsed (you could soak dry ones for 24hrs. I was not that organised)
- 2 Tbsp failsafe oil
- 1L home made stock (veg or chicken or water with a bit of whiskey if you don't have stock)
- Cook the potato until tender (boil or steam)
- Warm oil in large pot. Add the leeks and garlic and a big pinch of salt. Cook very gently until very tender (about 15mins)
- Add the chickpeas and potato. Stir in and cook for a minute.
- Pour in the stock and simmer for about 15mins. Add salt to taste.,
- Now you can serve as is, or puree the lot, or puree some and mix back together (this is my preference as you get the lumpy bits as well as the thick creaminess)
Variations- Salicylates - Add a grind of pepper
It really doesn't need any other variations. It's great as is!