Ingredients
Equipment
soup pot with lid
Cooking Instructions
- Warm the olive oil in a soup pot, when hot add the onion and leek and stir fry until clear
- Add the potatoes, hot water
- and lemon zest from 1.5 lemons.
- Bring to a boil, when boiling add the soup consume, mix and boil again, lower the temperature cover and let it simmer for 50 minutes (until potatoes are soft).
- Mash thoroughly and add the chickpeas.
- You can add the chickpeas before serving. The chickpeas will make the soup thicker
Nutrition
Notes
- Slice leeks thinly and rinse well to remove any grit before cooking
- Partially blend the soup for a creamier texture while keeping some chunks
- Add chickpeas near the end to help them hold their shape
- A splash of lemon juice or vinegar brightens the soup before serving
- Keeps well refrigerated for up to 3 days and reheats gently