Ever since I saw Jamie Oliver making this recipe I was blown away. Autumn has barely arrived and I’m already throwing myself into soups! In fact, my recipe was inspired by his, as I changed the proportions of the ingredients. It’s very simple to make and super tasty, check it out:
I sautéed 1 onion and 2 chopped garlic cloves in olive oil, then added a coarsely chopped leek stalk (if you are not familiar with this vegetable, see here how to use it).
I added a box of canned chickpeas (without the water) and 1 medium potato, chopped into cubes. I covered it with 1 liter of chicken broth and left it cooking over low heat for 30 minutes until the potatoes were almost falling apart. I adjusted the salt, sprinkled a little freshly ground pepper and crushed everything. When serving parmesan cheese and thyme leaves.
Important notes:
– This recipe makes 3 servings or 2 generous portions.
– In Jamie’s recipe, he blended half the soup and mixed it with the rest to make little pieces, but I preferred to turn it into a cream and blended it all with the mixer.
– If you can’t find canned chickpeas, pressure cook them for about 35 minutes and then use them in the recipe.
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