Sweet Potato, Leek, Chickpea, Parmesan & Garlic Soup

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