Creamy Chickpea, Leek and Potato Soup

Prep Time: 15 mins
bake Time: 1 hr, 20 mins
Total Time: 1 hr, 35 mins

Ingredients

¾ cup Anthony’s Goods Dried Chickpeas, soaked for 24 hours in plenty of water
½ tsp baking soda
½ yellow onion, chopped
1 tbsp olive oil
2 leeks, chopped (1 cup)
3 cloves garlic, minced
2 cups Yukon gold potatoes, chopped
4 cups low sodium vegetable broth
1 ½ tsp Anthony’s Goods Cumin Seed Powder
1 tsp Anthony’s Goods Coriander Seeds (ground)
¼ tsp smoked paprika
Salt and pepper, to taste
Spring onions, for topping

Instructions

Creamy and comforting, this vegan and dairy free soup is a fall and winter staple.

1. To prepare the chickpeas: Soak the chickpeas for 24 hours and drain them before adding them to a medium pot with plenty of water and the baking soda. Bring to a boil then reduce to a simmer and cook until the chickpeas are tender (about 30-35 mins). Drain the water and set the chickpeas aside.

2. In a large pot, heat the oil and sauté the onions. Add the minced garlic and cook for another 30 seconds, then add the chopped leeks. Cook until softened.

3. Add the potatoes, chickpeas, vegetable broth and spices. Cover and simmer until the potatoes are tender.

4. Working in batches, carefully transfer the soup to a heat-safe blender and blend until creamy.

5. Top with chopped spring onions and freshly ground pepper.