Name: Leek and chickpea soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 40 gram butter; 1 clove garlic, crushed; 1/2 teaspoon ground cumin; 3 medium (1kg) leeks, finely chopped; 1 medium (140g) lemon; 1 medium (120g) carrot, coarsely grated; 1/4 cup chopped fresh flat-leaf parsley; 1.5 litre vegetable or chicken stock; 400 gram can chickpeas, rinsed, drained; 100 gram baby spinach leaves, rinsed, drained; 1/2 cup (120g) sour cream or yoghurt, to serve (optional)

Leek and chickpea soup

Fill the whole family up with this satisfying vegetarian soup. Serve immediately with some crunchy bread or pop it in the freezer to enjoy for lunch throughout the week.

Ingredients

40 gram butter

1 clove garlic, crushed

1/2 teaspoon ground cumin

3 medium (1kg) leeks, finely chopped

1 medium (140g) lemon

1 medium (120g) carrot, coarsely grated

1/4 cup chopped fresh flat-leaf parsley

1.5 litre vegetable or chicken stock

400 gram can chickpeas, rinsed, drained

100 gram baby spinach leaves, rinsed, drained

1/2 cup (120g) sour cream or yoghurt, to serve (optional)

Method

1.Heat butter, garlic and cumin in a large saucepan over a medium heat until fragrant. Add the leek; cook, stirring, until soft but not coloured.

2.Remove the rind from the lemon with a zester or by peeling it thinly with a vegetable peeler; cut rind into long thin strips. Add the rind, carrot and parsley to the pot; cook, stirring, for 1 minute. Stir in the stock and chickpeas. Bring to the boil; simmer, covered, for 20 minutes. Season to taste with sea salt and freshly ground black pepper. Just before serving, stir in the spinach leaves until wilted.

3.Ladle the soup into 4 warmed bowls. Serve with sour cream or yoghurt, if desired.

Suitable to freeze and microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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