We’re definitely looking forward to some warmer months and they can’t come quick enough. In the meantime we’ll take any opportunity to get stuck into warm & hearty dishes like this Chickpea & Leek Soup. Best served with a crusty slice of sourdough.
3 tbsp olive oil or coconut oil
2 medium leeks, finely sliced – discard the dark green part 2 tbsp fresh thyme, chopped finely
1 clove garlic, crushed
1 carrot, finely diced
1 medium potato, peeled and diced
400g tin Ceres Organics Chickpeas rinsed, drained
1.5 litres organic vegetable stock
1 tsp ground cumin
1 tsp chili flakes
Fresh parsley, chopped
1. Heat 2 tbsp of the oil in a large saucepan over medium heat. Add leeks, thyme, garlic and cook stirring until soft but not coloured.
2. Add the carrot and potato and cook for another 2 minutes, stirring continuously. Stir in the chickpeas and stock and bring to the boil. Reduce heat to a simmer and cook for 20 minutes. Season to taste with salt and pepper.
3. Heat the remaining 1 tbsp oil in a frying pan until hot. Add the ground cumin and chili flakes, stir. Once it starts to sizzle remove from the heat.
4. Ladle soup into bowls and drizzle with the cumin/chili oil.
*To boost the vegetable content, stir in chopped fresh spinach before serving.