Leek and Chickpea Soup

This leek and chickpea soup is creamy and thick.

It is the perfect recipe when you want something simple, but hot and filling in your stomach.

The leeks bring a great deal of flavour to this recipe. They also bring that pale, spring-green tint. And the chickpeas bring plant protein, so very sustaining.

The Parmesan can be replaced by any other grated cheese — mozzarella, Gruyère, Cheddar. For a vegan version, simply leave out the Parmesan and the butter. Serve it with croutons, cream, pieces of goat's cheese, naan bread, almonds, pitas or bacon.

The Parmesan and spinach go in after blending, off the heat: the cheese melts in the residual warmth without turning stringy.

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What you need to make this leek and chickpea soup:

Leeks — sliced and cooked in butter first, they give the soup its flavour and its pale spring-green tint.
Tinned chickpeas — rinsed and drained, they bring the plant protein that makes this soup so sustaining.
Potatoes — peeled and cut into pieces, they bind the soup and give it body once blended.
Onion — chopped and cooked with the leeks, it builds the flavour base.
Chopped garlic — it seasons the base from the very start.
Butter — used to cook the leeks, garlic and onion; leave it out for a vegan version.
Vegetable stock cube — it flavours the cooking water that becomes the soup's broth.
Grated Parmesan — added off the heat after blending, it melts in the residual warmth without turning stringy; any other grated cheese works too.
Baby spinach — added alongside the Parmesan, it adds colour and a last-minute boost of nutrients.
Salt and pepper — added to taste after blending.

Why this leek and chickpea soup must be on your menu!

Simple and comforting: a few vegetables, a quick blend, and you have a hot, filling soup.
Perfect for an evening with no energy left for cooking.
Rich in plant protein: the chickpeas make this a soup that really fills you up, not just a light broth.
Enough to carry you through to the next meal.
Easy to dress up: croutons, cream, goat's cheese, naan bread, almonds, pitas or bacon — everyone can serve it their own way.
A vegan version is already built in, with nothing extra needed.
Built from pantry staples: leeks, tinned chickpeas, potatoes, a stock cube — most of it is already in the cupboard.
Handy on a day when a grocery run can wait.

Leek and Chickpea Soup

A thick leek and chickpea soup bound with potato, finished with Parmesan and baby spinach.

Prep 20 min

Cook 45 min

Total time 1 h 5

Course: Soups Cuisine: French Keyword: Leek and chickpea soup Calories:

Ingredients

Servings: 6 servings

Instructions

Wash and slice the leeks. Drain and rinse the chickpeas. Peel the potatoes and cut them into pieces. Chop the garlic and onion.
In a casserole or large pot, melt the butter over medium heat. Cook the leeks, garlic and onion for a few minutes.
Add the chickpeas, potatoes and stock cube.
Pour water over everything until it is just covered. Bring to the boil.
Cover and cook for 45 minutes over medium heat.
Blend the soup until smooth. Season with salt and pepper.
Add the Parmesan and baby spinach. Serve hot.

Nutrition (per serving)

Tips

Wash the leeks thoroughly: grit lodges between the leaves and will not cook away.
Pour in only just enough water to cover: that is what keeps the soup thick.
The Parmesan and spinach go in off the heat, after blending.
Vegan version: leave out the Parmesan and the butter.

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