This yummy soup comes from Jamie Oliver. I've simplified it, veganized it, and made it several times-- that's quite a testament, because there are many things that I only make once or twice. I love the combo of butter (margarine) and olive oil and it's all just very tasty. And so quick and easy that it's perfect for these days when we're never sure if it'll be chilly or not. Without further ado... the recipe:
Makes about 8 cups
- 1 tablespoon margarine
- 1 teaspoon olive oil
- 1 clove garlic (optional)
- about 4 cups sliced leek (about 2 leeks)
- 2 cans chickpeas, drained and rinsed
- 2 cups water
- 2 cups vegetable broth (I use Swanson Flavor Boost packets mixed with water bc they're cheaper and take up less room)
- 1 tablespoon nutritional yeast (optional)
- Prep your leeks: remove tough green parts, rinse the outsides, and slice into thin rings. Rinse very well in a colander or salad spinner. Lay on a towel to somewhat dry if using a colander, spin the thingy if using a salad spinner. This can be done a couple of days in advance if you want. Also, whatever I don't use in the soup, I freeze in baggies and it's so easy to just scoop a 1/2 cup or so out for stirfrys, pasta, or whatever you're making later.
- Add leeks, margarine, oil, and minced garlic to a pot. Cook over medium heat until leeks are fragrant.
- Add chickpeas and cook until slightly toasty.
- Add veggie broth and water and bring to a boil.
- Add nutritional yeast if you want (I think it enhances the taste).
- Eat a bowlful, curled up on the couch-- or at a table if that's your thing.