Creamy Chickpea, Leek and Potato Soup

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.