Leek, Saffron and Chickpea Soup

"A delicious, light soup."
 
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Ready In:
30mins
Ingredients:
8
Yields:
6 cups
Serves:
4
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ingredients

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directions

  • Heat the olive oil in a large saucepan, then add the leeks, and saffron and cook over medium heat, stirring, until the leeks are tender and translucent.
  • Add the strips of lemon zest, the stock/water and the chickpeas, bring to a simmer, then cook gently for about 10 minutes. Add the parsley and cook 5 minutes more. Season well with sea salt and black pepper.

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Reviews

  1. this soup was awesome! it took a while to chop up all my leeks, but it was so worth it. Not sure that the chickpeas really add anything to it other then a different texture and some protein. I loved the mixture of the saffron and the leeks -- that is what did it for me :) -- So glad I picked you for Pick A Chef :)
     
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