Leek and Chickpea Soup
leeks chopped into 1/2 inch pieces
raw cauliflower florets
no-salt canned chickpeas
vegetable stock – low or no salt
coconut oil or butter
garlic cloves (peeled and roughly chopped)
fresh chives (chopped)
1/4 – 1/2
real parmigiano reggiano grated – or nutritional yeast to avoid dairy
Wash and cut leeks and only use the light green and white part of the leek – discard dark greens.
In a large soup pot, heat up the oil or butter and sauté the chopped garlic and leeks for 2-3 minutes on medium heat.
Add the cauliflower, chickpeas and stock. Simmer covered for 25-30 minutes
Allow to cool for 5 minutes, then purée.
Each serving is 1 cup. Garnish with chives, parmigiano or nutritional yeast
Note: Soup can be frozen in single serving size containers