Kohlrabi Potato Leek Soup
Yields 8 servings
Ingredients
- 1, 15 oz. can chickpeas, drained & rinsed
- 1, 15 oz. can chickpeas, drained & rinsed
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 2 lbs. leeks, halved lengthwise, sliced into 1/2 inch thick slices
- 3 garlic cloves, minced
- 1 Tbsp. fresh rosemary, minced
- 2 1/2 cups chicken or vegetable broth
- 2 1/2 cups water
- 1 bay leaf
- 1 lb. russet potatoes, peeled & diced
- 1 lb. kohlrabi, peeked & diced
- 1 Tbsp. apple cider vinegar
- 1 tsp. salt
- Pepper to taste
Instructions
- Preheat the oven to 350°F.
- After the chickpeas have been drained and rinsed, pat them dry and place on a rimmed baking sheet. Bake for 45-50 minutes, stirring occasionally. Once crisp, toss with 1 tablespoon oil, along with the garlic and onion powder.
- In a large saucepan, heat 2 tablespoons oil over medium heat. Add the leeks and cook until soft, around 15 minutes.
- Add the garlic and rosemary and cook until fragrant. Then add the broth, water, bay leaf, potatoes and kohlrabi. Bring to a boil, reduce heat to simmer, and cook for 20 minutes or until vegetables are tender. Remove from heat and discard the bay leaf.
- Let the soup cook briefly then add the remaining 1 tablespoon oil, vinegar, and salt and pepper to taste.
- Add 2 tablespoons crispy chickpeas to each serving and enjoy.
Nutrition per serving: 310 calories, 45 g carbohydrates, 12 g fat, 9 g fiber, 9 g protein, 490 mg sodium, 9 g sugar.
Recipe from: eatingwell.com
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