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Chickpea and Lemon Soup
CHICKPEA AND LEMON SOUP
Preparation time: 5 mins
Cooking time: 25 mins
2 tbsp olive oil
1 onion, chopped
1 medium-sized potato, peeled and cubed
400g can chickpeas, drained and rinsed
860ml/1½ pints chicken stock
Zest and juice of one lemon
2 tbsp coriander, freshly chopped
AND THIS IS WHAT YOU DO…………..
Heat the olive oil in a large saucepan and add the butter.When melted, add the onion and potato.Cook slowly, without colouring, for 15 minutes.
Add the chicken stock and chickpeas, season and continue to simmer until the potatoes are soft.
Whizz the soup in a blender until smooth and return to the rinsed out saucepan.Add the zest and juice of the lemon and re-heat gently.
Serve in warm soup bowls.Sprinkle with fresh coriander.