Thursday, January 20

Chickpea and leek soup

One of my new year's resolutions is to make at least one recipe from every cookbook I own.

I was in a soup mood and needed something quick. The copy of Jaime Oliver's The Naked Chef that Erik bought me when it came out in 2000-- never used-- stared at me, producing much guilt on my part.

I had already flipped through and made note of several promising recipes, but the chickpea and leek soup really stood out. With its simple handful of ingredients and a pair of leeks barely clinging to life in my fridge, I knew this was it.

Chickpea and leek soup

And it turned out great. I only had two leeks instead of the recipe's five, and I added some faux ham for heartiness. That's it. Chickpeas, leeks and potatoes are indeed a winning combination.

Earlier in the week I also made the more-involved green pozole from Terry Hope Romero's Viva Vegan. I had made the simpler red pozole previously and was ready for the challenge. The perfect reason was my ladies book club, which is really just an excuse to get together, chat (usually not about the book) and eat. Too bad I never got a photo of it. Just as well, really, since I completely forgot all of the garnishes (salt, avocados, cilantro) I had for the soup and just served it out plain and ugly. Sorry ladies!

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Photos, original recipes and text © Susan Kelley 2012. All rights reserved. Please credit me and link back to this site, or ask first.

Always read ingredient labels carefully (and re-read periodically) to make sure that products actually are vegan and/or gluten-free.