Name: Sweet Potato, Leek, Chickpea, Parmesan & Garlic Soup
Yield: For Six Large Bowls
Ingredients: 3 bay leaves; 12 fresh sage leaves, cut in half; 1 sweet potato, peeled and cut into 1cm (⅓in) dice (about 2 cups); ½ lemon – remove the seeds and dice finely, skin and all; 100ml (3½fl oz) olive oil; 3 leeks, sliced into 1cm (⅓in) rings and washed well; 12 cloves of garlic, peeled and cut into quarters; ½ cup finely grated parmesan; 1 cup finely sliced spring onions; 1¾ litres (3 pints) vegetable stock; 2 cups cooked chickpeas, drained and rinsed; Sea salt or Asian fish sauce

Preparation info

For
Six
Large Bowls

Difficulty
Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

About

This is a great winter soup served thick and chunky with lots of crusty bread. If you want to serve it chilled in summer, purée well and thin a little with vegetable stock or water; like this it’s deliciously refreshing. You can cook the chickpeas yourself, but if you use tinned it will save time and it doesn’t make a noticeable difference in this recipe. The quantity of garlic may seem extravagant, but it’s a great taste and a healthy one. Leave out the parmesan if you’re on a dairy-free d