V Leek, Potato and Chickpea Soup
4 medium leeks, halved, cleaned, and sliced
2 cloves garlic, peeled and chopped
1 yellow onion, peeled and diced
2 yellow potatoes, peeled and diced
1 ½ cup canned chickpeas
4 Tbsp olive oil
6 Cups chicken/vegetable stock
sea salt & black pepper (to taste)
1. Set a suacepan with olive oil to medium heat. Add leeks, garlic, and onions with a pinch of salt, cook the mixture until soft and translucent but not brown.
2. Add the potatoes, chickpeas and continue to cook for about 2 to 3 minutes.
3. In saucepan, add chicken stock, bringing to a boil. Siimmer for about 15 to 20 minutes.
4. Allow the soup to cool slightly before pureeing in blender.
Bring the soup back to the boil and season with some salt and pepper. Serve warm.