Ingredients
- ( 3 medium) Fresh leek
- ( 1 cloves) Raw garlic, peeled
- ( 2 medium) Peeled carrot
- ( 1 medium) Desiree potato, peeled
- ( 3 1/2 cup) Canned chickpeas, drained
- ( 2 cubes) Stock powder or cube
- ( 1 tbsp) Olive oil
- ( 400 ml) Tap water
- ( 1/4 cup) Lemon juice
Did you know?
Pre-minced garlic can be a cheap and convenient alternative to fresh. When selecting packaged or canned foods, choose the variety with the lowest sodium (salt) and sugar content.Vegetable soup with leek
Serves 4Time 45 minsThe oven is the secret to this rich, filling soup
Fat - total
8g
11%
Fat - saturated
1g
4%
Salt
814mg
35%
Protein
13g
27%
Carbs
33g
11%
Sugar
8g
9%
Energy
1085kJ
12%
% based on an adult’s recommended daily intake
Ingredients
- ( 3 medium) Fresh leek
- ( 1 cloves) Raw garlic, peeled
- ( 2 medium) Peeled carrot
- ( 1 medium) Desiree potato, peeled
- ( 3 1/2 cup) Canned chickpeas, drained
- ( 2 cubes) Stock powder or cube
- ( 1 tbsp) Olive oil
- ( 400 ml) Tap water
- ( 1/4 cup) Lemon juice
Method
- Heat oil at a low temperature.
- Thinly slice leeks and cut garlic into small pieces and fry for five (5) minutes, until the leek softens.
- Cut the carrots and potato into small pieces and add to the cooked leek and garlic. Stir for five (5) minutes.
- Add stock cube, chickpeas and cold water and cook until it boils.
- Put mixture in a baking dish in the oven for 10 minutes, until it thickens.
- Serve while hot. Drizzle lemon juice to taste.
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