Comfort Soup for Cold + Flu Season
Along with 95% of the population, I am just getting over the flu. Boy, that is something I don’t wish on anyone. It’s especially hard when you are used to feeling REALLY good. Suddenly, you are grateful for the simple things in life- like the ability to get up and shower, make your own food, and workout. Those are blessings I tell you!
After being in bed for a solid three days, I am slowly getting my energy back. Taking showers, walking the dogs, and getting back to my favorite place- the KITCHEN.
I dug this recipe out of the archives. It’s from Jamie Oliver’s cookbook called The Naked Chef. Without getting on too much of a soapbox (a blog series for another time- don’t worry it’s coming haha)- I will say this is a great plant-based soup. I don’t have a problem with anyone using grass-fed organic heavy cream in this soup- honestly. But dairy is bothersome to many people and the calories and fiber are improved with the secret “creamer”- garbanzo beans! I did use grass-fed butter and organic bone broth when I made this but a quick sub of olive oil and vegetable stock and it hits the marks for “entirely plant-based” Again, don’t get too wrapped around that term. If your vegetable stock has a bunch of garbage flavoring and additives in it compared to the chicken bone broth- you aren’t really doing your body any favors. The real “game-changer” is keeping your meals WHOLE FOOD focused. REAL ingredients that come from nature and that you can pronounce.
OK- back to the recipe. A few tips before I hand it over!
I used organic canned garbanzo beans but if you want to be next level and soak some dried ones overnight- have at it! They do tend to taste better and rumor has it offer less of a gassy effect. The canned is just so convenient.
WASH THOSE LEEKS- leeks tend to have a lot of sand/grit in them. So I really give these a soak. I will wash, they cut lengthwise and then rinse again. The only “bite” I want in this soup is one from ground pepper- not sand! So take your time with this.
I added extra potatoes to make it a little more dense as this was a main meal for my family. But you will need to add a little extra stock if that’s the case.
As I mentioned above, I used chicken bone broth in place of vegetable stock. I wanted the extra protein and find it hard (unless I am making my own) to find a “clean” vegetable stock that has any flavor.
I always add a drizzle of olive oil and a generous grind of sea salt and pepper to the top of my soup. A grating of parmesan would be amazing as well.
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Chickpea and Leek Soup
From Jamie Oliver’s book The Naked Chef
Ingredients:
12 oz chickpeas, soaked overnight
1 medium potato, peeled
5 medium leeks
1 tablespoon olive oil
1 tablespoon butter (optional- can double up on olive oil)
2 cloves of garlic, finely sliced
Salt and freshly ground black pepper
3 cups of chicken or vegetable stock
Parmesan cheese, grated
Extra virgin olive oil
Chives for garnish
Directions:
Rinse the soaked chickpeas, cover with water, and cook the potato until tender. Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.
Warm a thick- bottomed pan, and add the oil and the butter. Add the leeks and garlic to the pan, and cook gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about two-thirds of the stock and simmer for 15-20 minutes.
Now decide if you want to puree, leave it chunky and brothy, or do half and half! This gives it a lovely smooth comforting feel but also keeps a bit of texture. I added the whole lot to the Vitamix blender and pureed the entire thing. You may add the remaining stock to achieve the consistency you like. Salt and pepper to taste and add some Parmesan to taste to round off the flavors. Or simply a swirl of extra virgin olive oil to add to the fresh pepper.
Let me know if you try this soup and how it turns out!