A chunky winter soup from Peter Gordon’s ” The Sugar Club Cookbook”. Serve with crusty bread.
Ingredients
- 100 ml olive oil
- 12 plump cloves garlic peeled and cut into quarters
- 3 leeks washed, trimmed and cut into 1 cm rings
- 12 fresh sage leaves halved
- 3 fresh bay leaves
- 1/2 lemon seeds removed and finely diced
- 1 sweet potato cut into 1 cm dice ( about 2 cups)
- 2 cups cooked chickpeas drained and rinsed
- 1 3/4 litres vegetable stock
- a little sea salt or asian fish sauce
- 1 cup finely sliced spring onions
- 1/2 cup finely grated parmesan optional
Servings:
Instructions
- Heat the oil in a large pan and add the garlic. Fry until it just begins to colour then add the leeks, sage and bay leaves.
- Saute for 5 minutes before adding the lemon, sweet potato and chickpeas. Cover with stock and bring to the boil- the final thickness of the soup will depend on how much stock you add.
- Cook until the vegetables are tender and check seasoning. At the last minute stir in the spring onions and parmesan.
Share this Recipe
Powered byWP Ultimate Recipe