Golden Chickpea Leek Soup with Parsley

November 27, 2018

Fast, nutritious and colorful. This soup is light yet deeply satisfying. Feel free to drop in other veggies, like potatoes, chopped spinach or bright baby petit peas.

Golden Chickpea Leek Soup with Parsley
Serves: 4
  • 2 tablespoons Olive oil
  • 1 pound of Leeks, washed well and sliced (omit tough green tops)
  • 3 stalks of celery, diced
  • 1 medium yellow onion, diced
  • 1 15 oz can Organic Chickpeas (or 2 cups cooked)
  • 6 cups vegetable stock (or water with 2 bouillon cubes)
  • ½ teaspoon Turmeric
  • ¼ cup chopped fresh parsley (reserved)
  • Salt and pepper

In a large pot, heat the olive oil and add the celery, onions and leeks. Caramelize but don’t brown the vegetables for 5-7 minutes. Add the chickpeas, stock and turmeric. Bring to a boil, reduce and simmer for about 20 minutes until vegetables are tender. Add parsley, stir well and serve.

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