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Leek, fennel and chickpea soup

Leek, fennel and chickpea soup

 Ingredients:

  • 2 tbsp olive oil
  • 2 leeks, trimmed, halved lengthways and sliced
  • 2 garlic cloves, finely chopped
  • 2 fennel bulbs, trimmed, halved and diced
  • 1 cup sweet potato, peeled and diced
  • 400g can chickpeas, drained and rinsed
  • 1L vegetable or chicken stock
  • salt and pepper or favourite seasoning
  • grated parmesan cheese

 

1. Heat olive oil in saucepan, add leeks and garlic and cook for 5 minutes. Add fennel and sweet potato and cook for another 5 minutes while stirring regularly.

2. Add chickpeas and stock. Cover and bring to the boil. Reduce heat and simmer, stirring occasionally, for 20 – 25 minutes until vegetables are just tender.

 3. Using a blender or food processor, blend the soup until smooth. Season with salt and pepper to taste. Garnish with fennel fronds and serve with grated parmesan.

 

Note:

Fennel provides fibre which supports healthy digestive function and Vitamin C, a vitamin needed to defend the body against a nasty cold and/or flu.

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