Chickpea, Leek & Parmesan Soup

Recipe by kelly in TO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim, separate and rinse leeks.
  • 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.
  • 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.
  • If the soup is to thick, thin it down with a little boiling water.
  • Break up the chickpeas & pieces of potato to thicken it slightly. Season the soup with salt and pepper
  • Garnish with grated parmesan cheese and drizzle on some olive oil.
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