Broccoli, Leek, And Chickpea Soup

This Broccoli, Leek, And Chickpea Soup is one of the many warm and hearty soups that I often make at home. You can easily make it into a vegetarian option by replacing the chicken stock with vegetable broth. The soup is best served on the day you make.

Broccoli, Leek, And Chickpea Soup

Ingredients

About 700 grams Broccoli, cut into smaller pieces & blanched
4 Medium Leeks, halved, cleaned, and sliced
3 Cloves Garlic, peeled and chopped
1 Medium Yellow Onion, peeled and diced
1 Yellow Potato, peeled and diced
1 ½ Cup Canned Chickpeas
2 Tbsp Unsalted Butter
3 Tbsp Olive Oil
2 tsp Cane Sugar
5 to 6 Cups Chicken or Vegetable Stock
Sea Salt, to taste
Freshly Ground Black Pepper

Method

Heat the olive oil in a large pot; add leeks, garlic, and onions with sugar. Cook until the mixture is soft and translucent but not brown. (About 5 minutes)

Then add the broccoli, stir for 2 to 3 minutes. Mix in the potato, chickpeas and continue to cook for another 2 to 3 minutes.   

Add the chicken stock, bring it to the boil and simmer for about 15 to 20 minutes. Allow the soup to cool slightly before you puree it with a handheld blender. Bring the soup back to the boil and season with some salt and pepper. Serve warm.

Comments

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