Leek & Chick Pea Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tabs Extra virgin olive oil2 cloves Garlic1/2 Fennel (I used a whole baby fennel), diced4 sticks Celery, diced3 Leeks, sliced3-4 cups Vegetable stock (I used 3 stock and 2 water)1 can Chick Peas (use dry ones to reduce sodium level)6 Baby Potatoes, quatered
Makes 6 Serves
Fry off garlic, fennel, celery and leeks in olive oil until soft and reduced.
Add stock/water, chickpeas and potatoes.
Bring to the boil, then reduce heat and simmer covered for 1 hour. Take lid off and simmer until reduced to your liking.
If you like you can put half into the blender and process until smooth. Add it back into the remaining soup and it makes it really creamy with chunks of chickpeas and potato. YUM!
Number of Servings: 6
Recipe submitted by SparkPeople user 2TINKERED.
Fry off garlic, fennel, celery and leeks in olive oil until soft and reduced.
Add stock/water, chickpeas and potatoes.
Bring to the boil, then reduce heat and simmer covered for 1 hour. Take lid off and simmer until reduced to your liking.
If you like you can put half into the blender and process until smooth. Add it back into the remaining soup and it makes it really creamy with chunks of chickpeas and potato. YUM!
Number of Servings: 6
Recipe submitted by SparkPeople user 2TINKERED.
Nutritional Info Amount Per Serving
- Calories: 254.2
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 803.6 mg
- Total Carbs: 49.5 g
- Dietary Fiber: 5.6 g
- Protein: 7.8 g
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