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Leek, Potato & Ginger Soup

leek soup
leek soup

Serves 4

  • 20g butter
  • 1 onion, chopped
  • 1 large leek, chopped
  • 1 stick celery, chopped
  • 3 cloves garlic, chopped
  • 2 tsp grated ginger
  • 2 cups cubed potatoes
  • 3 cups chicken stock
  • Salt and pepper, to taste
  • 1 cup cream
  • To garnish, 1 cup toasted chickpeas, 1 cup baby rocket

1. Into a large pot place the butter and melt. Add the onion, leek, celery, garlic, ginger and potatoes. Cover and let it cook for 5 minutes to sweat all the vegetables. 2. Add the chicken stock. Bring to a simmer for 15 minutes until all the vegetables are soft. Blend until perfectly smooth. Season with salt and pepper. 3. Just before serving stir through the cream. 4. Serve hot, topped with rocket leaves and crispy chickpeas.

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