Chickpea – leak – potato soup
Ingredients
- 1 medium sized tin chickpeas, rinsed and strained
- 2 medium sized potatoes, cooked, skinned and chopped
- 1 small leek, washed and chopped
- 1 garlic clove, finely chopped
- 2 shallots, finely chopped
- pinch of ground nutmeg, ground cardamom, ground turmeric
- 1 tsp mild curry powder
- 100 ml vegetable stock
- 250 ml milk
- some cream, salt and white pepper to taste
- rapeseed oil
Method
- In a saucepan, heat oil, add shallots and garlic and sweat over medium heat until starting to turn soft. Add spices, chickpeas, leek and potatoes and heat while stirring for a few minutes. Add vegetable stock and milk, bring to the boil, reduce heat a little and simmer for about 30 minutes. Remove from the heat and blend to a smooth consistency, pass through a fine-meshed sieve. Adjust thickness (and taste) with cream or milk, or vegetable stock.