This is an exquisite low carb soup full of flavour; not too heavy but still filling and comforting!
- 1 large courgette
- 2 leeks
- 1 1/2 stock cubes
- Juice of 1 lemon
- 3/4l water
- 1 large garlic or 1 small tsp garlic powder
- A handful of chickpeas
- Garlic powder
- Your choice of seasoning: either smoked paprika, curry powder, or turmeric – all of them go well with the soup and give it a nice twist
- Soy yoghurt, soy double cream or cashew creme
Cut the leeks into small rings and then fry in a pan with some olive oil until they are soft (this is important for the leek to develop its full flavour). In the meantime finely chop up the courgettes. Add both the fried leek and courgette into a pot with 3/4l boiling water and add the rest of the soup ingredients and cook for about 20 minutes (you might have to add a bit more water). Once cooked, blend with a hand blender and do a taste test and add a bit more salt if necessary.
For the garnish, season a handful of chickpeas with the salt, pepper, garlic powder and your choice of seasoning and fry in oil until crisp (you might have to turn down the heat a bit as chickpeas tend to behave like pop corn when fried at high heat).
Serve the soup with the fried chickpeas placed in middle with a ring of soy yoghurt, soy double cream or cashew creme for extra flavour.