Potato, Leek, and Chickpea Soup Recipe

Hi, Everybody. This is Dr. Colin Race, naturopathic doctor from Vive Integrative Health Group. And we're back in the kitchen today, and we are going to share one of our favorite recipes with you. This is our recipe for potato, leek and chickpea soup. It's one of our favorites. It's simple, it's easy, and it's delicious. We've got our kids here today to share all of the ingredients with us. Of course, we have onions and garlic right here. Potatoes, chickpeas, carrots, and celery, and a big, big, big bowl of leeks. So we've already prepared everything. As you can see, a careful note. Leeks are very dirty. You have to be very careful cleaning them really, really well. We have potatoes today, but you could alternately use sweet potatoes as well if you've chosen to. But let's start putting this all together. The nice thing about this recipe is that it's really simple. And even without a lot of herbs and spices, this turns into a delicious, easy recipe, even just with the simple ingredients we have here in front of us. Of course, we'll use a little bit of salt and pepper and some vegetable stock, but that's it. After it's done, if we want to add a little bit of shredded Parmesan on top, sometimes we do that. Some people like to put a little bit of bacon bits on top as well. But even without either of those things, this soup is delicious. So let's take you through it. So our first step has been to fry up the carrots, the celery, the onion, and the garlic. And so we've got that done here. We spent about three or four minutes frying those. Next, we're going to add all of the leeks into that mix. We're going to stir them up really well together and let those cook together for another 6, 7 minutes. Already a lot of the yummy smells and flavors are coming out, so, yeah, we're getting excited. This is a lot of leeks, so just take your time not to spill any. Good. Now we mix these up really, really. And it's going to smell better and better by the minute. Perfect. We'll leave that for another five, six minutes. Then we'll be on to the next step. We're back. And we have fried up all the vegetables, including the leeks. They're all good to go. We've now added some of the vegetable stock, and we're adding the potatoes and the chickpeas. And so we're going to boil these all together for 15 to 20 minutes until everything softens up. And at that point, it'll be time for the immersion blender. We've got a little bit more water to add. I added all of the vegetable stock cubes with the first batch here. After another couple cups of water, we'll let all of that boil for 15, 20 minutes. All right, so now we have everything boiled up. We let it simmer for about 20 minutes, covered. The potatoes are soft, the chickpeas are soft. And now what I've done is we want to have a nice thick soup, thick and creamy, but we also want to have some chunks in there, too. So I've taken a portion of it out, and what's remaining in the pot, I'm going to blend with the immersion blender just like this. This makes it nice, thick and creamy, but chunky at the same time. This will take a few minutes. We'll come back with the final product in just a short bit. And now we've finished up. So we have put all of the chunky bits back into the creamy soup, and it's ready to taste. So we're gonna have it this way. No toppings. Calvin, have you tried it already? Yeah. What did you think? It was good. Good. I'm glad you think so. This is delicious. Thanks for watching, everybody. Let us know what you think if you try the recipe.