Ingredients (serves 4)

  • 1 tablespoon oil
  • 2 medium leeks, trimmed, halved, washed, thinly sliced
  • 1 garlic clove, crushed
  • 3 medium carrots, peeled, chopped
  • 1 medium desiree potato, chopped
  • 2 x 400g cans chickpeas, drained, rinsed
  • 2 cups chicken stock
  • light sour cream and chopped fresh chives, to serve



Heat oil in a large saucepan over medium-high heat. Add leek and garlic. Cook, stirring, for 6 to 8 minutes or until leek has softened. Add carrot and potato. Cook, stirring, for 5 minutes. Add chickpeas, stock and 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 10 minutes.

Transfer half the mixture to a food processor. Process until just smooth. Return to saucepan. Cook, stirring, for 2 minutes or until heated through.

Ladle into bowls. Top with sour cream and chives. Serve.



To freeze: Place soup in an airtight container and freeze for up to 2 months.

To thaw: Thaw in the fridge overnight.

To cook: Cook in a saucepan over medium heat for 12 minutes or until heated through.



Super Food Ideas – August 2008, Page 39

Recipe by Kirrily La Rosa