LEEK AND POTATO SOUP WITH LEMON CHICKPEA CROUTONS

INGREDIENTS

– 1 large knob (30g) of butter or margarine

– 2 leeks, washed and finely sliced

– salt and pepper

– 2 medium potatoes, peeled and diced into large pieces

– 3 cups (750ml) chicken or vegetable stock

– 1 cup (250ml) milk of choice (unsweetened if dairy-free)

Lemon chickpea croutons

– light-flavoured vegetable oil

– 2 slices of bread, cubed (gluten-free, if needed)

– 1 x 400g can chickpeas, drained and rinsed

– zest of 1/2 lemon

– small handful parsley, finely chopped

– pinch of salt

– garlic olive oil, to drizzle (optional)

METHOD

Serves 4

Melt the knob of butter in a large pot, then add the sliced leeks and turn the heat to low. Patiently sauté for 10 minutes or until soft but not brown.

Season the leeks with a pinch of salt and pepper, then add the potatoes and stock to the pot. Bring to the boil, then reduce to a simmer. Cover with a lid and let bubble away for 25 minutes. The potatoes will become tender and flavourful.

Meanwhile, to make your lemon chickpea croutons, heat a small glug of light-flavoured vegetable oil in a small pan. Add the cubes of bread and turn regularly until golden on most sides. Transfer to a paper-towel-lined plate, to drain. Add a generous glug of light-flavoured vegetable oil to the same pan and add the drained chickpeas. Jiggle the pan occasionally until crisp and golden on all sides. Turn off the heat and add the lemon zest, parsley, pinch of salt and croutons back to the pan. Toss everything to combine.

Transfer the soup to a food processor or blender and add the milk. Blend on high (with the safety cover on) until completely smooth. Serve with a drizzle of garlic olive oil (if desired) and a sprinkling of lemon chickpea croutons.