Recipes > Leek & Chickpea Potato Soup
Details
- Serves: 4 to 6
- Active Time: 1 hr
- Total Time: 1 hr 30 mins
- Views: 2,653
- Success Rating: 0% (?)
Steps
Step 1: Preparing the Soup
- 2 tbsp coconut oil*
- 3 1/2 cups leeks, roughly chopped (approx. 3 medium leeks, white parts only and washed thoroughly)
- 2 garlic cloves, chopped
- 2 medium russet potatoes, unpeeled and roughly chopped
- 1 cup chickpeas, cooked or 1 20–oz can, drained and rinsed
- 5 to 6 cups vegetable stock
- nutritional yeast, to taste (optional)
Method
First, gather and prepare your mise en place.
To prepare the soup, in a large soup pot, heat the coconut oil over medium-low heat and add the leeks and garlic. Sauté for 2 to 3 minutes, then add the potatoes, chickpeas and vegetable stock.
*Note: For no–oil method, substitute vegetable stock for the coconut oil and steam–fry the leeks and garlic before adding the potatoes and chickpeas.
Simmer covered for 20 to 25 minutes until potatoes are tender.
Step 2: Blending and Finishing the Soup
- 2 tbsp fresh chives or fresh thyme, chopped
- sea salt, to taste
- freshly ground black pepper, to taste
- nutritional yeast to garnish to taste (optional)
- 1/2 tsp Ceylon cinnamon
Method
Once the potatoes are tender, allow to cool for 5 minutes. Blend with a hand blender or traditional blender until soup is smooth and creamy.
Add the fresh chives or thyme, sea salt, cinnamon and freshly ground pepper. Season with nutritional yeast (optional).
Chef's Notes
- by Barb Thomas, RHN
- •
- January 6, 2014
To read some information as to the health benefits of Ceylon cinnamon vs. Cassia cinnamon click on this link:
http://www.drfuhrman.com/library/choosing_the_right_cinnamon.aspx
Inspired by: honeyandvanilla.com
Leave A Comment
Please login or join the Rouxbe community to leave a comment.