Warming Chickpea and Potato Soup
Ingredients
- 1 leek roughly chopped
- 2 tbsp olive oil
- 1 tbsp salted butter
- 700 g potatoes peeled and roughly chopped
- 1 carrot roughly chopped
- 400 g chickpeas drained and rinsed
- 1 tsp salt
Instructions
- Add oil and butter to a hot pan.
- Once melted, add the leeks and cook for 4-5 minutes until it starts to colour.
- Add the potatoes and carrots and stir well.
- Cook on high heat for 2-3 minutes until it starts to colour.
- Add 800-900ml of boiling water and stir through.
- Add chickpeas to the mixture and mix well.
- Cover and cook for 40 minutes.
- Leave off the heat for 5 minutes.
- Using a hand blender, blitz to your preferred texture – it doesn’t have to be a smooth soup.
- Add salt to season the soup and stir through.
