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Add a photoAnother simple soup for you to try. This one was inspired by someone on the Happy Herbivore Facebook page, who mentioned that chickpea flour (which may also be known as gram flour or garbanzo flour) could be used to make a thick and creamy soup base.
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 4 servings
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Ingredients
- 1 leek, finely sliced
- 1 tbs olive oil
- 2 vegetable stock cubes
- 1 ltr (4 cups) of wate
- 1/2 cup gram flour
- 1/2 cup water to mix
- 1 cup/large can cooked chick peas
Directions
- 1. Heat olive oil in large wok until rippling. Add leeks and fry from5 minutes, stirring regularly until soft.
- 2. Add 1 litre (4 cups) of water and vegetable stock cubes, and bring to the boil, then turn down to a simmer.
- 3. In the meantime, prepare flour base: pour 1/2 cup of water into a bowl, and sift the gram flour into the water (the sifting is important otherwise you will end up with small floury lumps in your soup). Whisk well until blended and thick.
- 4. Remove leek soup from heat and add gram flour mixture, stirring constantly until smooth. Add chick peas, and return to heat. Bring back to the boil slowly, and then simmer for 5 minutes.
- 5. Add salt and pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 4 servings | |
| Calories 93 | |
| Calories from Fat 31 | 33% |
| Total Fat 3.53g | 4% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 472mg | 20% |
| Potassium 18mg | 1% |
| Total Carbs 13.52g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.07g | 1% |
| Protein 1.62g | 3% |
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