I love soups and this one is a winner. Easy to knock up for lunch it will take the edge off a sharp spring day.

Ingredients

1 tin of chickpeas

1 medium onion chopped

1 large potato

4 medium leeks roughly chopped

1 tablespoon olive oil

2 cloves of garlic

1.5 pints of good vegetable stock

Bayleaf

Method:

1. Chop the onion and sweat over a low heat until soft and browning

2. Crush and add the garlic – sweat for a further two minutes

3. Add the leek and sweat for a further 3 minutes

4. Add the stock and bayleaf and simmer for 20 minutes

5. Add the chickpeas and simmer for a further 5 minutes

6.Remove the bayleaf and blitz with a food processor

7. Serve with crusty bread

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