Chickpea and Leek Dashi Soup
Here’s a healthier, lighter take on the classic potato and leek soup with chickpeas and a dashi soup base. Deeply comforting, heartily flavourful, and naturally creamy, it’s a one-pot wonder of a soup!
What to prepare
40 minutesPreparation Time: 10 minutesDifficulty:EasyNutrition per serving
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Calorie170
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Fat5.1g
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Carbohydrate25.7g
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Protein6.7g
Ingredients
Main Ingredients
- 120 gChickpea (Soaked overnight or canned)
- 2 stalksLeek (Medium, finely sliced)
- 1 tspOlive oil
- 10 gButter
- 1 cloveGarlic
- 250 mlHot water
- 500 mlDashi soup stock
- Salt (To taste)
- Pepper (To taste)
GARNISH
- Grated Parmesan Cheese (Optional) (as topping)
- Extra-virgin olive oil (as topping)
- 1 tbspCrispy roasted chickpea
- 1 cloveParsley
Steps
1) Pre-soak chickpeas (or use canned chickpeas).
2) Finely slice leeks.
3) Add leeks, chickpeas, garlic clove, olive oil, butter, a pinch of salt, pepper, dashi soup stock and hot water.
4) Cover and secure lid. Select “Soup” | 40 mins.
5) Drizzle extra-virgin olive oil and sprinkle parmesan cheese.
6) Top with crispy roasted chickpeas and parsley. Serve warm
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