Leeks are full of fibre and have a very light onion flavour. At my husband's request, I made a very simple and delicious leek soup tonight! It is low sodium and low fat but is full of flavour and the chick peas add plant protein to the mix.
Ingredients:
Medium onion, diced
1 large leek, washed and chopped into small pieces (use the entire stock and the greenery)
2 tbsp olive oil
1 red or yellow pepper, sliced
1 large can of chick peas, rinsed and drained
3 large kale leaves, washed and chopped
2 cloves garlic, peeled and chopped
1 tsp freshly ground black pepper
1 tsp dried hot chili peppers
1 tsp oregano, basil and lemon rind
2 cups vegetable broth, low sodium and low fat
2 cups water
Directions:
1. In a large stock pot, heat oil at medium heat. Add onions, leeks, kale and peppers. Reduce heat to medium low and saute for a few minutes until the veggies are soft. Add chopped garlic and chili peppers and saute another minute.
2. Add broth, water and chickpeas. Increase heat to medium high. Bring to a boil and add ground pepper and spices and lemon rind. Stir and reduce heat to medium low.
3. Simmer, partially covered for about 20 minutes, stirring occasionally. Ladle into bowls and enjoy!
