leek and chickpea soup for diabetics

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leek and chickpea soup for diabetics :

leek and chickpea soup : This is simple and delicious.

 

1 kg/2¼ lb leeks
3 tbsp olive oil
salt and pepper
450 g/1 lb (large jar or tin) chickpeas
850 ml/1½ pints/3½ cups vegetable or chicken stock
75 g/3 oz Parmesan cheese – freshly grated

1.   Prepare the leeks by cutting away the damaged brown tops, leaving as much of the green as possible and trimming the root ends. To wash them effectively, cut them down centrally from the top to just above the root and wash thoroughly to clear any muddy residue. Slice them finely.
2.   Heat the oil in a large saucepan and add the sliced leeks and some salt. How much salt depends on the saltiness of the stock to come, so be careful. Cover the pan and sweat the leeks over a low heat until they are nicely melted.
3.   Add the drained and rinsed chickpeas and mix with the leeks.
4.   Add the stock and cook uncovered for 15 minutes.
5.   Take a couple of ladles from the pan, mush them and return to the pan. Add the Parmesan and freshly ground black pepper and mix in well.
6.   Reheat and serve with more Parmesan on the side.

 

2.   Heat the oil in a large saucepan and add the sliced leeks and some salt. How much salt depends on the saltiness of the stock to come, so be careful. Cover the pan and sweat the leeks over a low heat until they are nicely melted.

3.   Add the drained and rinsed chickpeas and mix with the leeks.
4.   Add the stock and cook uncovered for 15 minutes.
5.   Take a couple of ladles from the pan, mush them and return to the pan. Add the Parmesan and freshly ground black pepper and mix in well.
6.   Reheat and serve with more Parmesan on the side.

Serves 4

Extra tags :

leek and chickpea soup for diabetics
how to make leek soup
how to make potato and leek soup

leek and chickpea soup

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