Flower

VeganMoFo #4: Chickpea Leek Soup


I’ve been sick for a few days and today is grey and rainy, so obviously it’s soup time! I love love love soup. Could eat it every day. Well, at least when it’s cold out, which means about nine months in Chicago. The problem is, Dan and Matilda aren’t so stoked on soup. Usually a loaf of bread and some olive oil for dipping will cure that though. This particular soup I start to crave as soon as fall hits. It’s so velvety and luscious and simple, with just leeks, garlic, potato, and chickpeas. It’s from The Naked Chef by Jamie Oliver, only tweaked a little bit to use canned beans, which makes it pretty fast to pull together. (The only other recipe I’ve tried from the book is the basic risotto recipe, which is perfect and I use all the time as a base. It has teeny bits of celery that stay crunchy for a nice contrast.) I’m still a total loser when it comes to photographing soup, so it looks like a mess of yellow goo, but it’s pretty outstanding, especially sprinkled with sea salt, pepper, nutritional yeast, and a drizzle of olive oil. The perfect thing to soothe my itchy throat.

Hey, that’s a lot of leeks!

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