The good news is that the cold weather has motivated us, here at the Café, to get off our lazy butts and add another savory soup recipe to the Café’s recipe menu.

The bad news is that the new soup recipe that we have for you calls for leeks. Say what? If unfamiliar with leeks, they are those giant-sized looking green onions that you see in the produce section at the grocery store.

For the recipe below, you could use a yellow onion as a substitute for the leeks. But if you decide to give leeks a chance, you will instantly notice the benefits. Such as:

✅ No need to peel off a papery skin

✅ No watery and stinging eyes when chopping

✅ Next level flavor for your homemade soup

Simply chop-off and discard the root end. Chop-off and discard the dark green part. Then slice the rest to add gourmet vibes to your homemade soup. It will all work out – without a tear.

Check out the recipe below to put those odd looking leeks to delicious use. Or get the recipe straight from the source here.

Happy Cooking!

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Calming Curried Chickpea Soup

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MAKES: 6 Servings PREP: About 10 Minutes COOK: 25 Minutes

Recipe From: The Cook-a-Palooza Experience Cookbook

INGREDIENTS

• 2 tsp. butter
• 2 leeks sliced (white and green parts only)
• 2 cloves garlic, minced
• 1 tbsp. grated fresh ginger (or use 1/4 tsp. ground ginger)
• 1/2 tsp. each ground cumin and curry powder
• 1/4 tsp. ground cinnamon and dry mustard powder
• 4 cups vegetable broth (or use chicken broth)
• 1 cup water
• 2 medium potatoes, peeled and cubed
• 1/2 tsp. each salt and freshly ground black pepper
• 1 can (19 oz. / 540 ml) chickpeas, drained and rinsed
• 1/4 cup sour cream
• Chopped fresh cilantro (optional)

HOW TO MAKE

1. In a large soup pot, melt butter over medium heat. Add leeks and garlic. Cook and stir until leeks begin to soften, about 4 minutes. Stir in ginger, cumin, curry powder, cinnamon and mustard powder. Add vegetable broth, water, potatoes, salt and pepper. Bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes. Add chickpeas and simmer, covered for 10 minutes more. Remove from heat.
2. Working in batches, purée soup in a blender until smooth. Return puréed soup to pot. Whisk in sour cream. Ladle soup into a bowl, and garnish with cilantro (if using). Enjoy!

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Use up the rest of those leeks by using leeks for onions in the Café’s Butternut Squash and Apple Soup recipe

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