Potato-Zucccini Soup With Crispy Chickpeas Recipe

Name: Potato-Zucccini Soup With Crispy Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups leeks, sliced (white and light green parts only); 1 ½ cups yukon gold potatoes, peeled, diced; 2 tablespoons olive oil, divided; 2 cups chicken broth; 2 cups zucchini, diced; 1 (15 ounce) can chickpeas, drained, rinsed, divided; 2 teaspoons fresh lemon juice (not that bottled kind); 1 ½ tablespoons chopped of fresh mint; ¼ teaspoon Tabasco sauce; ¼ cup heavy cream, divided; 1 sprig mint (garnish)

Servings: persons

2 cups leeks, sliced (white and light green parts only)
1 ½ cups yukon gold potatoes, peeled, diced
2 tablespoons olive oil, divided
2 cups chicken broth
2 cups zucchini, diced
1 (15 ounce) can chickpeas, drained, rinsed, divided
2 teaspoons fresh lemon juice (not that bottled kind)
1 ½ tablespoons chopped of fresh mint
¼ teaspoon Tabasco sauce
¼ cup heavy cream, divided
1 sprig mint (garnish)

1
Saute leeks and potatoes in 1 T oil in a large pot over medium heat.
2
Cook until leeks are soft, 5 minutes, then stir in broth, zucchini, and 1/2 cup chickpeas.
3
Bring to a simmer, cover and cook until vegetable are tender, about 20 minutes.
4
Meanwhile, prepare crispy chickpeas.
5
Heat remaining oil in nonstick skillet over medium.
6
Add remaining chickpeas and saute until crisp, about 5 minutes.
7
Season with salt, freshly ground black pepper and a pinch of crushed red pepper flakes, if using; remove from heat.
8
Add lemon juice, mint, Tabasco, salt, freshly ground black pepper, and a pinch of crushed red pepper flakes, if using, once potatoes are tender.
9
Puree in batches in a blender or food processor until smooth.
10
Garnish each serving with crispy chickpeas, cream & sprig of mint.

447

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 cups leeks, sliced (white and light green parts only), 1 ½ cups yukon gold potatoes, peeled, diced, 2 tablespoons olive oil, divided, 2 cups chicken broth, and more.

Yes, Potato-Zucccini Soup With Crispy Chickpeas 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.

Potato-Zucccini Soup With Crispy Chickpeas

How did you like this recipe?

Frequently Asked Questions