Chick Pea And Leek Soup

1. 1

   1. Saute leek and garlic in hot oil and butter for 3 minutes until the leek has wilted slightly.

2. 2

   2. Add the chickpeas and potatoes, stir. Cover with the boiling broth and simmer for 10 minutes or until tender.

3. 3

   3. Remove a tablespoon or two of chickpeas, leeks and potatoes, together with a little liquid to a blender and blend until smooth. Return the puree back to the soup.

4. 4

   4. Stir in cumin and pepper.

* Per serving · 4 servings · Values may vary.

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