LEEK & CHICKPEA SOUP

   
Its another cold day here in Glasgow so I've just made a lovely big pot of one of my favourite soups! This recipe is actually from the lovely Jamie Olivers first cookery book, which brings back memories of his first TV show The Naked Chef! I loved that programme and I think he inspired a lot of young people to get into the kitchen and start cooking. He made it cool and trendy and he is still inspiring people and has upped the ante for his new book Everyday Superfood by using healthier ingredients which I'm all for!
So back to the soup, this soup is just silky and nourishing and delicious. The basic recipe is vegan but I actually added an old parmesan cheese rind which adds real flavour and is a great way to use up old end bits of parmesan! I also served mine with some parmesan shavings but the soup is equally good without it, so vegans fear not! You can also add another level of flavour by drizzling your best extra virgin olive oil on top, which adds omega 3 and vitamin E and lots of lovely antioxidants. 
I am also a massive fan of seaweed, which comes from my Macrobiotic training, in which sea vegetables feature highly for their fantastic flavour, mineral profile and detoxification properties!
I'm using Mara seaweed flakes at the moment, which are great and they are Scottish and I'm all for promoting quality Scottish products! They sell a great range of beautifully packaged seaweeds which are perfect for sprinkling on any savoury dish.

Leeks, onions and garlic are all from the Allium family and have major
benefits for our health. High in sulphur based compounds they have an antiviral effect, protect from certain cancers, lower cholesterol and improve digestive health by feeding the good bacteria in our gut. Onions also have antihistamine and anti inflammatory properties especially effective in the respiratory tract so great for reducing symptoms of colds and flu. Garlic has superstar status and is antibacterial, antifungal and antiviral. Whole books have been written solely on the benefits of garlic so include it in your diet as much as possible!
INGREDIENTS

• 1 tin of chickpeas
• 1 medium potato, peeled and diced
• 4 medium leeks
• Good handful of spinach
• 1 tablespoon rapeseed oil
• 2 cloves of garlic, finely sliced
• Salt and freshly ground black pepper
• 1 litre of vegetable stock

METHOD

1. Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.
2. Warm a thick bottomed pan, and add the tablespoon of oil.  Add the leeks and garlic to the pan and sweat gently with a good pinch of salt until tender and sweet, around 10 minutes.
3. Add the drained chickpeas , diced potato and 750 ml of the stock,  and simmer for 15 minutes.
4. Now decide if you want to puree the soup in some sort of processor, or leave it chunky and broth-like, or do what I do and puree half and leave the other half whole - this gives a lovely smooth comforting feel but also keeps a bit of texture.
5. Now add enough of the remaining stock to achieve the consistency you like.
6. Check for seasoning and serve.
7. Grated parmesan is good sprinkled on the top for extra flavour. as are seaweed flakes and a drizzle of extra virgin olive oil!

.....your health in your hands........