Leek, chickpea and broccoli stalk soup
This leek, chickpea and broccoli stalk soup is a hearty, delicious recipe that will help you cut down your food waste.
Servings 2
Calories 497kcal
Equipment
- 1 Large saucepan with lid
- 1 Garlic crusher optional
- 1 Measuring jug or digital scales
- 1 tablespoon measure
Ingredients
- 1 tablespoon olive oil
- 1 leek chopped
- 3 cloves garlic crushed or finely chopped
- 1 stalk broccoli weigh, finely chopped approx 150g
- 1 medium potato chopped (150g) peeling optional
- 240 g chickpeas drained and rinsed (1 standard 400g tin)
- 750 ml vegetable stock
- Squeeze of lemon - half lemon
To serve
- Salt and pepper
- Small handful fresh parsley approx 30g roughly chopped
Instructions
- Heat the olive oil in a large saucepan that you have a lid for.
- Add the sliced leek and finely chopped broccoli stalks and stir well to cover with oil.
- Cover with a lid and reduce the heat to low. Cook (sweat) for 10-15 minutes stirring occasionally. If it starts to look dry add a spoonful of water and stir in every now and then.
- When nice and soft add the crushed garlic and stir in.
- Next add the chopped potato and 750ml vegetable stock. Bring to the boil and cook until the potato is soft. Add extra stock or hot water if needed.
- Add the chickpeas, stir through and cook for five more minutes.
- Finally taste and season with salt and pepper.* Add a squeeze of lemon juice and fresh herbs.
Notes
*At this stage you can add more vegetable stock if you prefer a more liquid soup. You can also blend the soup at this point if preferred.
Nutritional information is approximate and is intended to be used as a guide only.
Nutrition
Calories: 497kcal | Carbohydrates: 84g | Protein: 22g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 1615mg | Potassium: 1856mg | Fiber: 20g | Sugar: 17g | Vitamin A: 3464IU | Vitamin C: 300mg | Calcium: 249mg | Iron: 8mg