Chickpea Leek Parmesan Soup
Indulge in the comforting warmth of Chickpea Leek Parmesan Soup, a hearty and flavorful dish that's perfect for cozy evenings. This easy-to-make recipe combines creamy potatoes, tender chickpeas, and delicately sautéed leeks with a rich vegetable broth, all blended to a velvety texture with just the right amount of chunkiness. The addition of grated Parmesan and a splash of heavy cream takes the creaminess to the next level, while a hint of lemon juice brightens the flavors. Garnished with fresh parsley, this soup is not only visually appealing but also incredibly satisfying. Ready in just 45 minutes, this recipe is ideal for quick weeknight dinners or a simple yet elegant starter. Keywords: Chickpea soup, Leek Parmesan soup, creamy vegetarian soup recipe, hearty potato soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 medium leeks (white and light green parts only, sliced thinly)
- 3 cloves garlic cloves (minced)
- 2 medium potatoes (peeled and diced)
- 2 cups canned chickpeas (drained and rinsed)
- 5 cups vegetable broth
- 0.5 cups grated Parmesan cheese
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 teaspoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the sliced leeks and saute for 5-7 minutes, stirring occasionally, until soft and fragrant.
Add the minced garlic and cook for 1 more minute until aromatic.
Stir in the diced potatoes and chickpeas, coating them in the leek and garlic mixture.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and let cook for 20 minutes or until the potatoes are tender.
Use an immersion blender to blend the soup partially, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the grated Parmesan cheese, heavy cream, salt, black pepper, and lemon juice. Mix well.
Taste and adjust seasoning, if needed.
Ladle the soup into bowls, garnish with chopped parsley, and serve warm.
Nutrition Facts
Calories |
2363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 6828 mg | 297% | |
| Total Carbohydrate | 294.1 g | 107% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 50.9 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1083 mg | 83% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 5392 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
