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Jamie Oliver Chickpea and Leek Soup

Jamie Oliver Chickpea and Leek Soup
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Jamie Oliver’s Chickpea and Leek Soup is a blended vegetable soup made by slowly softening leeks, adding chickpeas and stock, and blending until smooth. The chickpeas thicken the soup naturally, while the leeks provide a mild, savoury-sweet base.

Ingredients

Scale

    • 2 large leeks, trimmed, washed, and thinly sliced

    • 2 tins chickpeas (400 g each), drained and rinsed

    • 1 medium onion, finely chopped

    • 2 cloves garlic, sliced

    • 750 ml vegetable stock

    • Olive oil

    • Salt and freshly ground black pepper

    • Fresh parsley or thyme, to finish

Instructions

Step 1: Soften the leeks

Heat a large saucepan over medium heat and add a generous drizzle of olive oil. Add the sliced leeks with a pinch of salt and cook gently for 8–10 minutes, stirring often, until soft and sweet. Avoid browning, as this can make the soup taste harsh.

Step 2: Add onion and garlic

Add the chopped onion to the pan and cook for another 5–6 minutes until translucent. Stir in the garlic and cook for 30 seconds, just until fragrant.

Step 3: Add chickpeas

Tip the drained chickpeas into the pan and stir well so they’re coated in the leek mixture. Let them cook for 2–3 minutes to warm through and take on flavour.

Step 4: Add stock and simmer

Pour in the vegetable stock and bring the soup to a gentle simmer. Cook uncovered for 15 minutes, allowing the flavours to come together and the chickpeas to soften further.

Step 5: Blend until smooth

Remove the pan from the heat and blend the soup using a hand blender until smooth and creamy. If the soup feels too thick, add a splash of hot water or extra stock a little at a time.

Step 6: Season and rest

Taste and season with salt and black pepper. Let the soup rest for 5 minutes before serving so the flavours settle and round out.

Find it online: https://jamieolivereats.uk/chickpea-and-leek-soup/