Couldn’t be easier. This fast and easy soup is warm and comforting on cold autumn nights. Plus it’s full of protein from the chickpeas. Bonus.
Leek and Sweet Potato Soup
2 leeks, topped and tailed and then slit lengthwise to look for grit. Grit loves to hide in leeks.
2 large sweet potatoes, peeled and diced
4 cups vegetable stock
1 tsp dried thyme
½ - 1 tsp red pepper flakes--to taste
1 TB tomato puree (That’s to-mah-to puree for all my British mates and to-may-to paste to all my American peeps)
1 tin chickpeas, rinsed and drained
Tabasco sauce to taste
Saute your leeks in a bit of oil or whatever you use until softened. Add your sweet potato and thyme and red pepper flakes and tomato puree. Stir to coat. add the stock, bring to the boil. Reduce heat and simmer until the sweet potatoes are soft. Add your chickpeas and let them heat for 5 minutes in the soup. Then blitz the whole thing in a blender or use an immersion/stick blender like I do. Top with some cracked black pepper and soup is sorted.