Leek & Chick Pea Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Leek & Chick Pea Soup calories by ingredient
Number of Servings: 6
Ingredients
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1 tabs Extra virgin olive oil
2 cloves Garlic
1/2 Fennel (I used a whole baby fennel), diced
4 sticks Celery, diced
3 Leeks, sliced
3-4 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
Directions
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.
Member Ratings For This Recipe
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