Mushroom, leek & chickpea soup with parmesan croutons

Name: Mushroom, Leek, and Chickpea Soup with Parmesan Croutons
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 2 tbs olive oil; 1 leek, trimmed, halved lengthways and thinly sliced; 3 garlic cloves, finely chopped; 400g mixed mushrooms, trimmed and sliced; 4 cups chicken stock; 3 sprigs lemon thyme; 400g can chickpeas, drained and rinsed; 30g baby spinach leaves; 1/4 cup flat-leaf parsley, chopped; 1/4 cup olive oil; 1/3 cup grated parmesan cheese; 2 thick slices sourdough bread, roughly torn into bite-sized pieces

Warm up with a bowl of mushroom, leek, and chickpea soup with Parmesan croutons. This hearty and flavorful soup features a blend of earthy mushrooms, tender leeks, and protein-packed chickpeas, simmered together in a savory broth. Topped with homemade Parmesan croutons, which add a delightful crunch and rich, cheesy flavor, this soup is perfect for a comforting meal. Garnish with fresh herbs and a sprinkle of Parmesan cheese for an extra touch of flavor. Enjoy the delicious combination of textures and tastes in this satisfying mushroom, leek, and chickpea soup!

2 tbs olive oil
1 leek, trimmed, halved lengthways and thinly sliced
3 garlic cloves, finely chopped
400g mixed mushrooms*, trimmed and sliced
4 cups chicken stock
3 sprigs lemon thyme
400g can chickpeas, drained and rinsed
30g baby spinach leaves
1⁄4 cup flat-leaf parsley, chopped
1 tbs lemon juice
Parmesan croutons
1⁄4 cup olive oil
1⁄3 cup grated parmesan cheese
2 thick slices sourdough bread, roughly torn into bite-sized pieces

STEP 1 To make croutons, preheat oven to 200°C/180°C fan-forced. Place oil and parmesan in a bowl. Add bread and toss to coat. Arrange bread in a single layer on a baking tray lined with baking paper. Bake for 8-10 minutes or until golden and crisp.

STEP 2 Meanwhile, heat oil in a large saucepan over medium heat. Add leek and garlic and cook, stirring often, for 4-5 minutes until tender. Add mushrooms and cook, stirring occasionally, for 3-4 minutes until just softening.

STEP 3 Add stock, thyme and chickpeas. Reduce heat to medium-low, cover and gently bring to the boil. Stir through spinach and parsley. Season with salt and pepper to taste. Ladle soup into serving bowls and serve with parmesan croutons.

Nutritional Facts

Chickpea: High in protein and fiber; supports muscle growth and digestive health. Rich in vitamins and minerals like folate, iron, and magnesium; promotes heart health and energy production.