10 INGREDIENTS • 8 STEPS • 30MINS

Potato Leek Soup with Roasted Chickpea

Name: Potato Leek Soup with Roasted Chickpea
Total time: PT1800.0S
Yield: 4
Ingredients: 3 stalk Leek; 1.5 pound Potato; 1 can Chickpeas; 3 clove Garlic; 5 cup Vegetable Broth; 1/2 tablespoon Herbes de Provence; 1 1/4 teaspoon Salt; 1 teaspoon Ground Black Pepper; 2 tablespoon Olive Oil; to taste Fresh Parsley

Potato leek soup is the perfect soup for both vegetarians and vegans. It's got a creamy and smooth texture from the potatoes and a sweet, mellow, oniony flavor from leeks. Adding a little bit of Herb de Provence in the soup makes it more aromatic and refreshing. Increasing dynamic to the dish with the crunchy roasted chickpeas make it perfect for your weeknight dinner.

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30MINS

Total Time

$1.32

Cost Per Serving

Ingredients

Servings

us / metric

3 stalks

Leeks, washed

1.5 lb

Potatoes, washed

1 can
(15 oz)

Chickpeas

rinsed, patted dry, and loose skin removed

3 cloves

Garlic, minced

5 cups

Vegetable Broth

up to 6 cups

1 tsp

Herbes de Provence

1 tsp

Salt, divided

set aside 1/4 tsp for chickpea

1 tsp

Ground Black Pepper, divided

set aside 1/8 for chickpea

2 Tbsp

Olive Oil, divided

set aside 1/2 Tbsp for chickpeas

to taste

Finely Chopped Fresh Parsley

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Author's Notes

Salt, pepper, and broth might need to be adjusted according to your preference.

Cooking Instructions

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step 1

Preheat the oven to 400 degrees F (200 degrees C).

step 2

Toss Chickpeas (1 can) with Olive Oil (1 1/2 Tbsp), Salt (1/4 tsp), and pepper until well coated. Spread chickpeas onto a parchment paper-lined baking tray. Roast in the oven for 15-20 minutes.

step 3

Discard the dark green part and the end of the Leeks (3 stalks), then cut them in half lengthwise, and slice into about 1/4-inch thick. Peel and cut the Potatoes (1.5 lb) into 1/4-inch pieces.

step 4

In a large pot, heat Olive Oil (1 tsp) over medium-high heat. Once hot, add Garlic (3 cloves) and cook until fragrant.

step 5

Add leeks. Season with Salt (1 tsp) and Pepper (1 tsp). Cook for 3–5 minutes or until soft.

step 6

Add potatoes, Vegetable Broth (5 cups), and Herbes de Provence (1 tsp). Stir well, bring to a boil. Once bubbling, turn the heat to medium and simmer for 8-10 minutes or until potatoes can be pierced with a fork. Occasionally stir.

step 7

Use an immersion blender to blend until smooth or you can leave a few chunky pieces if preferred.

step 8

Serve soup in a bowl. Top with roasted chickpeas and Parsley (to taste).