Chickpea And Leek Soup With Chorizo

By Gemma Luongo

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The fried chorizo topping adds a salty, garlicky flavour hit to this classic potato and leek, with chickpea, soup.

All you have to do is throw all your ingredients of Chickpea And Leek Soup With Chorizo

  1. 1 tablespoon extra virgin olive oil
  2. 2 leeks, trimmed, halved, thinly sliced
  3. 1 garlic clove, finely chopped
  4. 1.25 litres Massel chicken style liquid stock
  5. 900g cream delight potatoes, peeled, cut into 2cm pieces
  6. 400g can chickpeas, drained, rinsed
  7. 1 chorizo sausage, finely chopped
  8. 2 tablespoons fresh chives, chopped, to serve

The instruction how to make Chickpea And Leek Soup With Chorizo

  1. Heat oil in a large saucepan over medium heat. Add leek. Cook, stirring often, for 5 minutes or until softened. Add garlic. Cook for 1 minute.
  2. Add stock and potato. Bring to a simmer. Cover. Simmer for 15 minutes or until potato is tender. Stir in chickpeas. Remove from heat. Transfer 1/2 the soup mixture to a heatproof bowl. Using a stick blender, blend soup in pan until smooth. Return unblended soup to pan. Season with salt and pepper.
  3. Meanwhile, heat a non-stick frying pan over medium heat. Add chorizo. Cook, stirring occasionally, for 3 to 4 minutes or until golden.
  4. Serve topped with chorizo and chives.

Nutritions of Chickpea And Leek Soup With Chorizo

fatContent: 334.839 calories
saturatedFatContent: 10.2 grams fat
carbohydrateContent: 2.7 grams saturated fat
sugarContent: 40.6 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 15.9 grams protein
sodiumContent: 7 milligrams cholesterol

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