Some days only soup will do. This cold weather calls for a warming lunch option, but it’s also a quick after school supper when we’re dashing out and so easy to make.
Leek and potato soup is a classic recipe but I’ve boosted protein levels by adding chickpeas to make it slightly more substantial. Some recipes call for cream or milk, which I’ve omitted as I find it just makes it too heavy.
- 500g white potatoes, peeled and diced
- 1 x small onion, finely chopped
- 2-3 leeks, sliced
- 1 x litre veg stock
- 1 x 400g tin chickpeas, drained
Place the potato, onion and stock in a large pan, bring to the boil and simmer for 30 minutes. Season well and add the drained chickpeas for the final 10 minutes of cooking time.
I like to leave this as a chunky soup but I’ll blend it for the kids to retain some mystique.
Mathilde seems to do quite well with soups (especially when they’re blended – she has no idea what she’s eating that way and hopefully can’t complain!) I’ve kept it fairly simple for her (and Jude) but added a pinch of cayenne pepper to mine and The Man’s to spice it up.