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Leek and Chickpea Soup

  • Prep Time: 7 mins
  • Cook Time: 33 mins
  • Total Time: 40 minutes


This soup is perfect for a cold day to warm you up and give you all the nutrients you need for more energy.  I serve it with some sweet potato crackers for lunch followed by a super greens salad with all the fixings.



  • 3 cups leeks chopped into 1/2 inch pieces
  • 1 cup raw cauliflower florets
  • 400 ml no-salt canned chickpeas
  • 56 cups vegetable stock – low or no salt
  • 1 tbsp coconut oil or butter
  • 4 cloves garlic cloves (peeled and roughly chopped)
  • 1/4 cup fresh chives, chopped
  • 1/41/2 cup real parmigiano reggiano grated – or nutritional yeast to avoid dairy


  1. Wash and cut leeks and only use the light green and white part of the leek – discard dark greens.
  2. In a large soup pot, heat up the oil or butter and sauté the chopped garlic and leeks for 2-3 minutes on medium heat.
  3. Add the cauliflower, chickpeas and stock. Simmer covered for 25-30 minutes.
  4. Allow to cool for 10 minutes, then purée using a handheld blender or transfer to a regular blender.  Be sure to puree long enough to make the soup smooth.
  5. Each serving is 1 cup. Garnish with chives, parmigiano or nutritional yeast.


Soup can be frozen in single serving size containers 


  • Serving Size: 8-10

Leek and Chickpea Soup
Leek and Chickpea Soup