Chickpea, Leek & Parmesan Soup Recipe

Name: Chickpea, Leek & Parmesan Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium leeks; 15 g butter; 2 garlic cloves, chopped; 1 1/2 tablespoons thyme; 400 g chickpeas, drained & rinsed; 600 ml chicken stock; 2 medium potatoes, peeled & chopped; salt & pepper; extra virgin olive oil; parmesan cheese, for garnish

Servings: persons

2 medium leeks
15 g butter
2 garlic cloves, chopped
1 1/2 tablespoons thyme
400 g chickpeas, drained & rinsed
600 ml chicken stock
2 medium potatoes, peeled & chopped
salt & pepper
extra virgin olive oil
parmesan cheese, for garnish

1
Trim, separate and rinse leeks.
2
Slice the leeks into fine shreds and place into soup pot along with the butter, garlic & thyme, stir, cover and let slowly cook until the leeks become softened slightly.
3
Add the chickpeas to the leeks with the chicken stock and potatoes. Bring to a boil then simmer for about half and hour or until the potatoes are well cooked.
4
If the soup is to thick, thin it down with a little boiling water.
5
Break up the chickpeas & pieces of potato to thicken it slightly. Season the soup with salt and pepper
6
Garnish with grated parmesan cheese and drizzle on some olive oil.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium leeks, 15 g butter, 2 garlic cloves, chopped, 1 1/2 tablespoons thyme, and more.

Yes, Chickpea, Leek & Parmesan Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea, Leek & Parmesan Soup

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