Chickpea and leek soup

This tasty chickpea soup freezes well so keep some in the freezer for those nights when you dont fell like cooking.

The ingredient of Chickpea and leek soup

1. 30g butter
2. 2 medium leeks, trimmed, halved, washed, thinly sliced
3. 1 garlic clove, crushed
4. 3 medium carrots, peeled, chopped
5. 1 medium desiree potato, chopped
6. 2 x 400g cans chickpeas, drained, rinsed
7. 2 cups Massel chicken style liquid stock
8. Light sour cream, to serve
9. Fresh chives, chopped, to serve

The instruction how to make Chickpea and leek soup

1. Melt butter 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.
2. Transfer half the mixture to a food processor. Process until just smooth. Return to saucepan. Cook, stirring, for 2 minutes or until heated through.
3. Ladle into bowls. Top with sour cream and chives. Serve.

Nutritions of Chickpea and leek soup

fatContent: 403.193 calories
saturatedFatContent: 14.4 grams fat
carbohydrateContent: 7.3 grams saturated fat
sugarContent: 47.2 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 16.2 grams protein
sodiumContent: 33 milligrams cholesterol