Leak and Chickpea soup

Ben O'Donoghue

Ingredients:

  • 4 x Leeks chopped and washed
  • 1 medium potato peeled and chopped
  • 1 clove of garlic chopped
  • 1 x tin of Chickpeas drained
  • 1L Massel Chicken stock
  • 1-2 tbsp chopped parsley
  • 2 tablespoons of Olive oil plus more to drizzle
  • 50gm Parmesan cheese
  • Salt
  • Pepper

Method:

  1. Heat 2 tablespoons of olive oil in a pot large enough for all your vegetables
  2. Add the leeks and slowly cook to soften. Add the potato, garlic and chicken stock and cook until the potato is tender.
  3. Add the tin of chickpeas.
  4. Add half the mixture into a blender and blend until smooth.
  5. Return to mixture, stir and serve with chopped parsley and Parmesan cheese.

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