INGREDIENTS
• 1 cup of chickpeas
• 1 onion
• 1 clove of garlic
• 1 large potato
• 1 leek
• 1 carrot or a mix of vegetables
• 2 tbs of butter
• 1 tbs of olive oil
• 1 cup of vegetable broth
• salt, pepper, green parsley
• 1 tbs soy sauce
• 50 ml of cream 30%
STORY
I got the recipe for chickpeas cream soup from my brother who loved culinary experiments. Chickpea soup has always been the perfect family way to cheer up and smuggle vegetables for fussy eaters. You could put practically any vegetable left in the fridge into the soup, and the greener leaves the leek had - the greener the soup was.