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Chickpea and leek soup with chorizo
Chickpea and leek soup with chorizo
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate classic potato and leek soup with a crispy, flavorful fried chorizo topping.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 2 leeks, trimmed, halved, thinly sliced
  • 1 garlic clove, finely chopped
  • 1.25 litres chicken style liquid stock
  • 900g cream delight potatoes, peeled, cut into 2cm pieces
  • 400g can chickpeas, drained, rinsed
  • 1 chorizo sausage, finely chopped
  • 40.00 ml fresh chives, chopped, to serve
Instructions:
  • In a large saucepan over medium heat, sauté leek in oil for 5 minutes until softened. Stir in garlic and cook for 1 minute.
  • Pour in the flavorful stock and add in the wholesome potatoes. Let it gently simmer, then cover and cook for 15 minutes until the potatoes are tender. Mix in the hearty chickpeas, then remove from heat. Transfer half of the soup to a heatproof bowl. Using a stick blender, puree the remaining soup until silky smooth. Return the reserved soup to the pan and season generously with salt and pepper. Enjoy the creamy and flavorful soup!
  • Heat a non-stick frying pan over medium heat while adding chorizo. Cook, stirring occasionally, for 3 to 4 minutes until golden.
  • Garnish with chorizo and chives before serving.

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