My home-made soup campaign continues, this one is particularly fragrant with leeks and lemon zest filling the kitchen with fresh aromas.
I made it for my marvellous in-laws who are staying for a few weeks to help me with the boys while Matthew is away for work. They deserve a medal, but soup will have to do!
The chickpeas are filling without being stodgy, and the lemon really gives it an upbeat vibe that banishes those winter doldrums.
Sam wasn’t too keen on eating it, purely because of how it looked, but Arlo was very happy to dunk his bread in the bowl repeatedly.
Leek, chickpea and lemon soup
3 leeks, chopped
1 lemon, zest only
1 large carrot, grated
handful chopped flat-leaf parsely
1 litre vegetable stock
1 x 400g tin chickpeas, drained and rinsed.
1. Melt the butter with the saffron threads, then add the leeks and sweat until soft. Stir in the lemon zest, carrot and parsley and allow to cook for a minute or two, then add the stock and chickpeas.
2. Bring to the boil and then simmer gently for 15 mins.