Prep: 20 mins
Cook: 40 mins
4
Fennel, Leek & Chickpea Soup
Warm up with the comforting flavours of fennel, leek, and chickpea soup. This hearty soup combines tender fennel and leek with creamy chickpeas in a flavourful broth. Seasoned with aromatic herbs and spices, it offers a delightful medley of textures and tastes. Perfect for a nourishing meal on a chilly day, this soup will fill your home with comforting aromas and satisfy your appetite with every spoonful. Enjoy the wholesome goodness of this delicious soup!
1⁄4 cup olive oil
2 leeks, trimmed, halved lengthways and sliced
3 garlic cloves, finely chopped
2 fennel bulbs (about 350g each), trimmed, halved and diced
1 medium potato, peeled and diced
400g can chickpeas, drained and rinsed
41⁄2 cups chicken or vegetable stock
Grated parmesan cheese, to serve
STEP 1 Heat oil in a large saucepan over medium heat. Add leeks and garlic and cook, stirring often, for 5 minutes. Add fennel and potato and cook, stirring often, for 5 minutes.
STEP 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.
STEP 3 Transfer half the soup to a bowl. Using a blender or food processor, blend the remaining soup until smooth. Add reserved unblended soup to the blended mixture. Season with salt and pepper to taste. Ladle soup into bowls. Top with chopped fennel fronds if liked and serve with grated parmesan.
Nutritional Facts
Fennel and leek: Rich in vitamins and antioxidants.
Chickpeas: High in protein and fiber.
Tips and Tricks
- Fennel Leek and Chickpea Soup: Opt for fresh fennel and leeks and quality chickpeas for a hearty soup. Substitute chickpeas with cannellini beans for a creamier texture.
