Good Food
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Vegetable soup with leek

Under $10/4 servesMain MealsVegetarianSoups & Salads Middle Eastern
Serves 4Time 45 mins

The oven is the secret to this rich, filling soup

Fat - total 8g 11%
Fat - saturated 1g 4%
Salt 814mg 35%
Protein 13g 27%
Carbs 33g 11%
Sugar 8g 9%
Energy 1085kJ 12%

% based on an adult’s recommended daily intake


  • ( 3 medium) Fresh leek
  • ( 1 cloves) Raw garlic, peeled
  • ( 2 medium) Peeled carrot
  • ( 1 medium) Desiree potato, peeled
  • ( 3 1/2 cup) Canned chickpeas, drained
  • ( 2 cubes) Stock powder or cube
  • ( 1 tbsp) Olive oil
  • ( 400 ml) Tap water
  • ( 1/4 cup) Lemon juice


  1. Heat oil at a low temperature.
  2. Thinly slice leeks and cut garlic into small pieces and fry for five (5) minutes, until the leek softens.
  3. Cut the carrots and potato into small pieces and add to the cooked leek and garlic. Stir for five (5) minutes.
  4. Add stock cube, chickpeas and cold water and cook until it boils.
  5. Put mixture in a baking dish in the oven for 10 minutes, until it thickens.
  6. Serve while hot. Drizzle lemon juice to taste.
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