Chickpea, Leek and Potato Soup

Servings: 4
Total time: 35m

INGREDIENTS

• 400g jar cooked chickpeas, washed and drained
• 1 large onion, finely chopped
• 4 leeks, halved and thinly sliced
• 3 large cloves garlic, chopped
• 2 medium potatoes, roughly chopped
• 1 litre vegetable stock
• Extra virgin olive oil
• Salt and pepper
• Parmesan or cheddar cheese, grated

METHOD

1. Heat some olive oil in the pressure cooker.
2. Add the onion, garlic and leeks and cook gently for 5–10 minutes until soft.
3. Add the potatoes, chickpeas and vegetable stock, then season with salt and pepper.
4. Cover and bring to pressure.
5. Reduce the heat and cook for 15 minutes.
6. Release the pressure, then transfer half of the soup to a bowl and blend until smooth.
7. Return the blended soup to the pan and stir well.
8. Serve, sprinkling with grated cheese.