Fertilehealthy

Craig and I love this soup and since it’s rather cold and miserable today, I think we’ll have it for supper tonight.

Chick Pea Soup

splash of olive oil

2 leeks, chopped

2 cloves garlic, chopped

1 tbsp ground coriander

2 tsp ground cumin

2 tins chick peas

2 sprigs thyme

1 ½ liters of vegetable stock (basically 1 ½ quarts)

1 large potato, diced

2 carrots, sliced

3 tomatoes, chopped

2 tbs fresh coriander (cilantro), chopped

salt and pepper to taste

Saute the leeks for 5 minutes over medium heat.  Add the garlic and spices and sauté for another 3 minutes.  Add the chickpeas, thyme and stock and bring to the boil.  Cover the saucepan and simmer for 40 minutes.  Add the potato, carrots, tomato and coriander and season with salt and pepper.  Ring to the boil once more, reduce the heat and simmer for 30-40 minutes or until the vegetables are soft.  Blend the soup in a food processor until smooth.  Adjust the seasoning if necessary and serve hot.

Enjoy!