Receta Broccoli, Leek, And Chickpea Soup
This Broccoli, Leek, And Chickpea Soup is one of the many warm and hearty soups that I often make at home. You can easily make it into a vegetarian option by replacing the chicken stock with vegetable broth. The soup is best served on the day you make.
Broccoli, Leek, And Chickpea Soup
Ingredients
- About 700 grams Broccoli, cut into smaller pieces & blanched
- 4 Medium Leeks, halved, cleaned, and sliced
- 3 Cloves Garlic, peeled and chopped
- 1 Medium Yellow Onion, peeled and diced
- 1 Yellow Potato, peeled and diced
- 1 ½ Cup Canned Chickpeas
- 2 Tbsp Unsalted Butter
- 3 Tbsp Olive Oil
- 2 tsp Cane Sugar
- 5 to 6 Cups Chicken or Vegetable Stock
- Sea Salt, to taste
- Freshly Ground Black Pepper
Method
Heat the olive oil in a large pot; add leeks, garlic, and onions with sugar. Cook until the mixture is soft and translucent but not brown. (About 5 minutes)
Then add the broccoli, stir for 2 to 3 minutes. Mix in the potato, chickpeas and continue to cook for another 2 to 3 minutes.
Add the chicken stock, bring it to the boil and simmer for about 15 to 20 minutes. Allow the soup to cool slightly before you puree it with a handheld blender. Bring the soup back to the boil and season with some salt and pepper. Serve warm.