Cold weather calls for a specific meal, right?

We need a warm, colorful, and creamy meal that we can enjoy healthily!

You can cook CHICKPEA SOUP alone or prepare a classic of French cuisine—LEEK SOUP—but today we are combining chickpeas and leeks and making a combination that we have to share with you!

⇒ Note: Breakfast for Strong Muscles: Protein Pancake Made with Chickpea Flour

Chickpea and leek soup!

Need something warm and thick to warm you up? You’ve got just that! Continue reading…

Chickpeas are a legume that is characterized by a mild, nutty flavor and a firm and crunchy texture. Chickpeas, like other legumes, are valued for their rich content of:

• protein
• carbohydrates
• dietary fiber
  and certain vitamins and minerals

One cup of cooked chickpeas contains almost 13 grams of fiber, which is half of the recommended daily value for women.

Chickpeas are rich in potassium, which is necessary for maintaining normal blood pressure, and folic acid, which is vital during pregnancy, and one cup meets about 140 percent of the recommended daily value.

When we add leeks to this magical legume, it’s clear to you what kind of soup it is, right!?

Leeks are an important vegetable for the winter period, and it is recommended to include them in your regular diet so that the body gets as many nutrients as possible.

Although it is best to eat fresh leeks, such as those sliced in salads, leek soup has a slightly weaker smell and milder taste, so it will be easier for those who may not be fans.

In this combination, fortunately, chickpeas will also do their part and further soften the leeks.

The soup is creamy, simple, and quick to prepare. And while there are several ways to prepare cream soups: there are those soups that add flour, those that add sour cream or cooking cream, and then there are those that are completely natural, based on stock and vegetables

You know which one we chose!

We’ve put an interesting twist on the classic French cuisine—leek and potato soup.

We’ve now added chickpeas to the potatoes and leeks, which will help keep you feeling full for a long time and will also contribute to the fine texture of this dish, which we highly recommend.

Chickpea and leek soup – recipe

Ingredients

• 1 leek
• 300 g canned chickpeas
• 1 medium potato
• 500 ml vegetable stock
• 2 tablespoons nutritional yeast

spices:

• Salt
• Pepper
• Caraway seeds
• Smoked paprika

Preparation:

Blend the chickpeas and the water from the can in a blender.
Sauté the leeks in a little olive oil, then add the potatoes, chickpeas and stock.
Cook for 25-30 minutes, then puree with a hand blender and season.