The fried chorizo topping adds a salty, garlicky flavour hit to this classic potato and leek, with chickpea, soup.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 leeks, trimmed, halved, thinly sliced
- 1 garlic clove, finely chopped
- 1.25 litres Massel chicken style liquid stock
- 900g cream delight potatoes, peeled, cut into 2cm pieces
- 400g can chickpeas, drained, rinsed
- 1 chorizo sausage, finely chopped
- 2 tablespoons fresh chives, chopped, to serve
Equipment
- Stick blender
Method
- Step 1Heat oil in a large saucepan over medium heat. Add leek. Cook, stirring often, for 5 minutes or until softened. Add garlic. Cook for 1 minute.
- Step 2Add stock and potato. Bring to a simmer. Cover. Simmer for 15 minutes or until potato is tender. Stir in chickpeas. Remove from heat. Transfer 1/2 the soup mixture to a heatproof bowl. Using a stick blender, blend soup in pan until smooth. Return unblended soup to pan. Season with salt and pepper.
- Step 3Meanwhile, heat a non-stick frying pan over medium heat. Add chorizo. Cook, stirring occasionally, for 3 to 4 minutes or until golden.
- Step 4Serve topped with chorizo and chives.
- High fibre
- Low kilojoule
- Lower gi
Nutrition
1401 kj
Energy
10.2g
Fat Total
2.7g
Saturated Fat
8.5g
Fibre
15.9g
Protein
7mg
Cholesterol
1235mg
Sodium
40.6g
Carbs (total)
All nutrition values are per serve
- Author: Gemma Luongo
- Image credit: Al Richardson
- Publication: Super Food Ideas
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