Chickpea, Leek & Parmesan Soup

The Mid-Life Kitchen Mimi Spencer & Sam Rice

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil and butter in a large heavy-based saucepan, add the leeks, onion, garlic and a pinch of salt and sauté gently for about 5 minutes until tender.

Step 2

Add the chickpeas and cook for a further minute, then add 15 minutes.

Step 3

Season and stir in the Parmesan.

Step 4

If you prefer a smooth soup, blitz in a blender or use a stick blender.

Step 5

Reheat the soup, if necessary.

Step 6

Ladle the soup into bowls and add a grating of nutmeg, a scatter of parsley and extra grated Parmesan.