Kohlrabi Potato Leek Soup

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

1. Preheat the oven to 350°F.
2. 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.
3. In a large saucepan, heat 2 tablespoons oil over medium heat. Add the leeks and cook until soft, around 15 minutes.
4. 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.
5. Let the soup cook briefly then add the remaining 1 tablespoon oil, vinegar, and salt and pepper to taste.
6. 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