 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | tablespoon | olive oil | 5 | slices | Leeks | 1/3 | large (3" to 4-1/4" dia.) | potatoes | 1/3 | cup | chickpeas (15oz can) | 2/3 | cup | Vegetable stock | 1/2 | large | Onion, chopped |
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Steps
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Sequence
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Step
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| | 1 | Chop onions and cook until tender, 5 min | | 2 | Add leeks and cook until tender, 8 min | | 3 | Cube potatoes and put in 4 cups of vegetable stock. | | 4 | Add onions and leeks, bring to a boid, then cover, reducae heat and simmer until potatoes are tender, 20 min | | 5 | Add one can of garbanzon beans with liquid. | | 6 | Use an emersion blender until soup is at desire consistency |
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