Thursday, July 16, 2009

Chickpea and leek soup

Last night I was not in the mood to spend more than 10-15 minutes
preparing supper so I decided to put together a veggie soup.
I love, love, LOVE soup. It's so easy to make using whatever
veggies you have in the house, it's quick, and you can just leave
it simmering away while you go do more important things.

Chickpea and Leek Soup

2 large carrots, diced
2 stalks of celery, diced
2-3 cloves garlic, minced (optional)
salt and pepper to taste
3 bunches of leeks, sliced
6 cups of vegetable broth, plus more if needed
(I used 6 cups veg broth, and about 2 more cups water)
1-2 tablespoons soy sauce
2 cans of chickpeas, drained and rinsed
1-2 tsp chipotle powder, or to taste (optional)

Heat a large pot over medium-high heat. Add enough olive oil to coat the bottom of the pan, add the carrots, celery and garlic. (you can use water instead of the olive oil - enough to keep the veggies from sticking to the bottom of the pan). Cook vegetables until they become fragrant, about 3-5 minutes. Add leeks, salt,pepper and chipotle powder(if using), stir and cook for another 2 minutes.

Add the vegetable broth (and water if using) and the soy sauce. There should be enough liquid to cover all the veggies, you can add more liquid if needed.

Add the chickpeas.

Bring to a boil, then reduce heat and let simmer until vegetables are tender,
about 15-20 minutes.

Adjust seasoning, and serve!

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