Chickpea Soup
This is truly a family favourite and it is a hug in a bowl, as the soup is thick and velvety. I have suggested a range for the amount of stock you can add, should you prefer a thinner consistency just adjust more stock accordingly. The vegetable base means this soup is packed full of nutrition. If you can use homemade stock it is worth it here, you will taste the difference. You can opt for a vegetable stock or chicken stock, as you prefer. Adding fresh lemon juice at the end of cooking really lifts the flavour.
Finally, I think people often think soups aren’t a great option for small children, but often they really are. A thick soup like this one, is very like a puree and great for dunking toast sticks into as well. I think soup is a brilliant way of upping variety in your child’s diet and adding vegetables. I serve warm only and in a small cup with handles, to hold onto.
ingredients
2 tablespoons olive oil
2 onions
1 leek
2 carrots
4 sticks of celery
1 sweet potato
1 tin organic chickpeas (400g)
750-850ml homemade stock, or no salt added stock
1-2 lemons, juice only
to serve
parsley, finely chopped
cheddar cheese, grated
method
Take a large pot and add the olive oil, then the chopped onion, carrot, leek and celery. Gently saute for 15 minutes, stirring occasionally and softening the vegetable base. Next add the sweet potato, whole garlic cloves, chickpeas and stock. Bring everything up to a boil and then lower to simmer gently for 15-20 minutes, or until the sweet potato is tender.
Remove from heat and cool a little, before blending with a stick blender until smooth. Finish by adjusting the consistency to your liking, you can add a little more stock, if you prefer. Add the juice of 1-2 lemons and some black pepper, to season, taste and check the balance is right. Serve in bowls, or small cups with handles, scatter with parsley and grated cheese.