Sweet Potato, Leek, Chickpea, Parmesan & Garlic Soup

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Preparation info

  • For


    Large Bowls
    • Difficulty


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 diet – the recipe will work just as well.


  • 100ml (fl oz) olive oil
  • 12 cloves of garlic, peeled and cut into quarters
  • 3 leeks, sliced into 1cm (⅓in) rings and washed well
  • 12 fresh sage leaves, cut in half
  • 3 bay leaves
  • ½ lemon – remove the seeds and dice finely, skin and all
  • 1 sweet potato, peeled and cut into 1cm (⅓in) dice (about 2 cups)
  • 2 cups cooked chickpeas, drained and rinsed
  • litres (3 pints) vegetable stock
  • Sea salt or Asian fish sauce
  • 1 cup finely sliced spring onions
  • ½ cup finely grated parmesan


Heat the oil in a large pot and add the garlic – put it all in at the same time. Fry until the garlic just begins to colour and then add the leeks, sage and bay leaves. Sauté for 5 minutes before adding the lemon, sweet potato and chickpeas. Cover with stock and bring to the boil; the final thickness of the soup will depend on how much liquid you add at this point. Cook until the vegetables are tender and check for seasoning. At the last moment stir in the spring onions and parmesan.