Leek and Chickpea Soup

Warm, hearty, and brimming with wholesome ingredients, this Leek and Chickpea Soup is the perfect comfort food for any season. Featuring tender leeks, protein-packed chickpeas, and a medley of carrots, celery, and potatoes, this nourishing recipe is gently seasoned with aromatic thyme, a bay leaf, and a splash of fresh lemon juice for a bright finish. Ready in under an hour, it’s a versatile, one-pot meal that’s ideal for cozy family dinners or make-ahead meal prep. Creamy yet chunky, thanks to a quick blend, this soup is not only satisfying but also packed with fiber and plant-based goodness. Garnished with fresh parsley, it’s a vibrant dish that’s as visually appealing as it is delicious. Perfectly suited for vegans and vegetarians, this easy leek soup recipe will quickly become a staple on your menu!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 3 leeks
• 3 garlic cloves
• 2 carrots
• 2 celery stalks
• 2 cups chickpeas (canned, drained and rinsed)
• 4 cups vegetable broth
• 1 potato
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 1 tablespoon lemon juice (freshly squeezed)
• 2 tablespoons fresh parsley (chopped, for garnish)

Directions

Step 1

Begin by preparing the vegetables. Cut the leeks lengthwise, rinse thoroughly to remove any grit, and slice them into thin rounds. Mince the garlic cloves, and dice the carrots, celery, and potato into small, bite-sized pieces.

Step 2

In a large soup pot, heat the olive oil over medium heat.

Step 3

Add the sliced leeks to the pot and sauté for 5-7 minutes until they soften and become fragrant, stirring occasionally to prevent burning.

Step 4

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 5

Add the diced carrots and celery to the pot and cook for 5 minutes, stirring occasionally.

Step 6

Stir in the chickpeas, diced potato, thyme, and bay leaf. Mix well to combine all the flavors.

Step 7

Pour in the vegetable broth, and season with salt and black pepper. Bring the mixture to a boil over high heat.

Step 8

Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes, or until the vegetables are tender.

Step 9

Remove the bay leaf from the pot and use an immersion blender to blend the soup slightly, leaving some chunks for texture. Alternatively, you can transfer half the soup to a blender, blend until smooth, and return it to the pot.

Step 10

Stir in the freshly squeezed lemon juice to brighten the flavors.

Step 11

Taste and adjust the seasoning with additional salt or pepper if needed.

Step 12

Serve the soup hot, garnished with fresh chopped parsley.

Nutrition Facts

Serving size	(2093.8g)

Amount per serving	% Daily Value*
Calories	1622.6

Total Fat 54.4g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 7.6g
Cholesterol 4.5mg	0%
Sodium 5937.1mg	0%
Total Carbohydrate 243.4g	0%
Dietary Fiber 50.8g	0%
Total Sugars 52.3g
Protein 54.9g	0%

Vitamin D 0IU	0%
Calcium 637.4mg	0%
Iron 19.8mg	0%
Potassium 4879.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.1%

Protein: 13.0%

Carbs: 57.9%