I love soup, anytime of year! I especially love chunky soups that are a meal in itself! This Leek, Potato and Chick Pea soup is one of my favourites! The chick peas provide the protein and it is full of yummy leeks, onions and potatoes! I prefer to blend some of it so its not so chunky. I personally use chick peas that I have soaked and cooked myself. I keep them in containers in the freezer and just take them out when I need them. I never buy canned beans because of the Bisphenol A (BPA) found in cans.
This is a great meatless meal! If you’d like other meatless ideas you can check out my Mediterranean Green Lentil Stew, my Black Bean, Tomato and Rice Skillet, my Kale and Chick Pea Stew or my Swiss Chard Tortillas!
What is your favourite type of soup?
- 12 oz of chick peas, cooked
- 2 potatoes, peeled and chopped
- 2 TB olive oil
- 3 leeks, chopped
- ½ onion, chopped
- 3 cloves of garlic, minced
- 4 cups vegetable stock
- In a pot boil the potatoes in water until the potato is soft. Add the cooked chick peas at the end to warm. Drain.
- In a skillet heat the oil and add the leeks, onion, and garlic and heat for 5-10 mins.
- Add the vegetables to the chickpeas and potatoes
- Add 4 cups of stock and simmer for 15 minutes
- Blend half the mixture with a hand mixture or blender and return to the pot.
This looks filling! My fave would have to be chilli soup, no doubt about it. 🙂
Btw, thanks for linking with Let’s Get Real party!
Yes it’s very filling! Chili soup would be so yummy too!