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Leek, chickpea and lemon soup

February 1, 2012 by Katie Bryson 3 Comments

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leek chickpea and lemon soup

A sunshiney bowl of soup for winter

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
serves 4

30g butter
pinch saffron
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.

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Filed Under: 1 Featured Posts, Lunch Recipes, Soup, Vegetarian Tagged With: chickpea, healthy, leek, lemon, lemon zest, quick recipe, quick supper, soup recipe, vegetables, Vegetarian

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Comments

  1. Nic says

    February 1, 2012 at 11:08 am

    This looks delicious – I will make this when winter come down under.

    Reply
    • Katie Bryson says

      February 1, 2012 at 6:30 pm

      tiz a fab little recipe 🙂

      Reply
  2. Offmotorway says

    February 1, 2012 at 4:37 pm

    It looks fabulous to me, sorry Sam didn’t think so!

    Reply

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About Katie

I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

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