It can either be a perfect entry to a vegan romantic and elegant dinner for two, or light and complete meal for a cold winter night.
Follow the step-by-step of this recipe with the video above
How about soup?
This recipe came from a cold and rushed home office afternoon when my husband and I realized that we only had 30 minutes to have lunch and there was nothing ready to eat. So we added his strong side, which is to manage the refrigerator and what needed to be "eaten" so as not to spoil it, and mine, to combine the ingredients selected by him and form a nutritious meal.
He gave me a leek, a potato, and the remnant of vegan double cream from the previous recipe, and I looked at the clock and decided it would be a soup, easy and quick to make. As I always pay attention to whether we are consuming protein or not, I decided to use one too. I was inspired by a soup I ate once when I was a child, in the bakery near the building I lived in Brazil. It wasn't leek, but it was very creamy and had crispy bacon on top. We don't eat Bacon because we are vegan, right, but I wanted something salty, smoked, and crispy on top of the soup. So I decided to use the smoked paprika and roast the chickpeas in the oven.
The amount of ingredients I put in the recipe serves two dishes. If you want to do more, just multiply the ingredients.
INGREDIENTS:
For the roasted chickpeas:
- 1 can of chickpeas
- 2 tablespoons of olive oil
- Salt to taste
- 1 teaspoon of smoked paprika
For the soup:
- 1 tablespoon of olive oil
- 1 small onion
- 1 leek stalk
- 2 garlic cloves
- 1 vegetable stock
- 1 potato
- 1 cup of white wine
- 1 cup of water
- 1/2 tablespoon of flour
- 1/2 tablespoon of sugar
- Salt to taste
- 135ml of vegan double cream (recipe: https://youtu.be/4aRPn1M0Y2w)
- Truffled olive oil to finish
INSTRUCTIONS:
Roasted Chickpeas:
1. Preheat your oven to 190ºC
2. Remove all the water from the chickpeas
3. Add the chickpeas in a bowl with the other ingredients and mix well
4. Put this mixture on a baking sheet and put it in the oven for 15min and at 180ºc
Leek Soup:
1. Chop all ingredients
2. In a deep pan, add the olive oil and sauté the onion, the leeks, and the garlic
3. Add the vegetable stock, the chopped potato, and the wine
4. While the wine loses alcohol, in a bowl mix the water and the flour
5. Add this mixture to the pan and cook until the potatoes are very tender
6. Place the entire contents of the pan in a blender and beat until the soup is well homogeneous.
7. Add sugar, and salt to taste
8. To finish, place the crispy chickpeas on top of the soup in the dish and a drizzle of truffled oil
I hope you enjoy this recipe! If you liked it, don't forget to give this post a thumbs up ;)
See you soon!
Byeee
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