- 4
- 20 mins
- 50 mins
Ingredients
- 2 tablespoons olive oil
- 3 leeks, including light green parts, finely chopped
- 4 carrots, peeled and sliced
- 4 zucchini (courgettes), sliced
- 3 waxy or all-purpose potatoes, about 1 pound, peeled and thinly sliced
- 1 1/2 tablespoons tomato paste
- 6 cups chicken stock or prepared broth
- 1 cup canned chickpeas (garbanzo beans), rinsed and drained
- 1 tablespoon fresh lemon juice
- Salt and freshly pepper
- 3 tablespoons finely chopped fresh flat leaf parsley
- 1 tablespoon finely chopped lemon zest
Preparation
Step 1
In a large saucepan over medium heat, warm the oil. Add the leeks and saute until softened, about 5 minutes. Add the carrots, zucchini, and potatoes and saute until they begin to soften, about 3 minutes.
Add the tomato paste and stock, cover partially, and simmer until the vegetables are tender, 25-30 minutes. Add the chickpeas and cook until heated through, about 3 minutes longer. Stir in the lemon juice and salt and pepper to taste. Remove the soup from the heat.
In a blender or food processor, puree the soup in batches until smooth and return the soup to the pan. Alternatively, process with a handheld blender in the pan until smooth. Return the soup to medium heat and reheat gently. Stir in 2 tablespoons of the parsley. Taste and adjust the seasoning.
Ladle the soup into warmed shallow bowls and garnish with the remaining 1 tablespoon parsley and the lemon zest. Serve immediately.