Leek and chickpea soup

Leek and chickpea soup

By: Recipe by My Market Kitchen

The perfect comforting meal on a cold, rainy day packed with both nutrients and flavour


  • 4 x leeks, chopped and washed
  • 1 medium potato, peeled and chopped
  • 1 clove of garlic, chopped
  • 1 x tin of chickpeas, drained
  • 1 litre Massel chicken stock
  • 1-2 tbsp chopped parsley
  • 2 tablespoons of olive oil plus more to drizzle
  • 50 grams Parmesan cheese
  • Salt
  • Pepper


  1. Heat 2 tablespoons of olive oil in a pot large enough for all your vegetables
  2. Add the leeks and slowly cook to soften. Add the potato, garlic and chicken stock and cook until the potato is tender.
  3. Add the tin of chickpeas
  4. Add half the mixture into a blender and blend until smooth
  5. Return to mixture, stir and serve with chopped parsley and parmesan cheese.
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