Foodie Friday: Creamy Leek, Chickpea & Sweet Potato Soup (Vegan) recipe

It's been a chilly start to March so this comforting bowl of vegan-friendly Creamy Leek, Chickpea & Sweet Potato Soup is the perfect way to warm yourself up! 

Despite being a foodie, I've never been much of a fan of Onions and have always favoured using Leeks in their place wherever I can. Leeks have a much more subtle flavour overall, and I feel that Onions can sometimes overpower a dish, especially if you're not particularly keen on them in the first place. 

This homemade Creamy Leek, Chickpea & Sweet Potato Soup really brings out the best flavours of seasonal Leeks and when combined with the natural sweetness of the Sweet Potato and the creaminess of the Chickpeas, it's easy to see why this is a vegan-friendly favourite! The Chickpeas also add protein so this is a great recipe to try if you want something healthy, warming and filling.

Ingredients (makes 4-6 portions)

• 300g Leeks (washed & finely sliced with the darkest green end parts removed)
• 400g Sweet Potatoes (peeled & roughly chopped into small chunks)
• 1 tin of Chickpeas (drained - save the aquafaba water for a vegan meringue or dessert!)
• 500ml Vegetable Stock
• 2 cloves of Garlic (peeled & crushed or finely chopped)
• 2 tbsp Extra Virgin Olive Oil
• Salt & Pepper to season
• Nutritional Yeast or Hemp Seeds to serve (optional)

Method

• Place the Sweet Potatoes in a large saucepan and pour over hot water so that they are fully submerged. Bring to the boil, then reduce to a simmer and cover with a lid for 15 minutes.
• In a separate pan add the Leeks, Garlic and 1tbsp of the Olive Oil, sauteing for around 5 minutes until they start to caramelise. Remove from the heat and set aside.
• Drain the Sweet Potatoes and return to the large saucepan. Add the Vegetable Stock, Chickpeas and sauteed Leeks, stirring everything together. Cook over a simmering heat for 5 minutes to allow the flavours to infuse.
• Transfer to a food processor, add the remaining 1 tbsp of Olive Oil and blend until you reach your desired soup texture - I prefer mine to be mostly thick and smooth.
• Serve immediately whilst still hot with a little Salt & Pepper to season. You can add Nutritional Yeast or Hemp Seeds for an optional sprinkle of extra flavour if desired.

Storage tip: I don't find that potato-based soups freeze very well, so it's best to keep this one in a suitable covered container in the fridge and consume within 2-3 days.

Are you a fan of homemade soups?

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Foodie Friday: Homemade Hummus / Houmous (Vegan recipe)

Hummus is one of the most popular dips for crunchy vegetable sticks, making it a healthy snack to enjoy at any time of the day. This Middle Eastern favourite can be found in virtually every supermarket in the UK, but you haven't probably tasted how amazing Hummus can be until you've made it from scratch yourself!

Is it Houmous or Hummus? I'll stick with its traditional Arabic spelling for this feature as the name is derived from the Arabic word for Chickpeas and if you're not yet a diehard Hummus fan, Chickpeas are the base of this tasty dip. I'm a massive fan of Hummus and regularly whip up a big batch at the weekend to see me through the week ahead, although sometimes it doesn't always last that long! 

Hummus is essentially a paste of chickpeas which have been blitzed together with a little Extra Virgin Olive Oil, Garlic and Tahini. I would definitely recommend using dried Chickpeas over the tinned variety as I find that they have so much more flavour and if you buy a big bag, it's often more economical as well. Chickpeas are high in fibre and contain a range of essential vitamins and minerals such as Vitamin K, Iron, Zinc, Manganese, Calcium, Phosphate and Magnesium. They're also high in protein, making them particularly beneficial for vegetarians and vegans. 

Give this recipe a go and you'll never buy shop-bought Hummus ever again!

Ingredients: (makes one large tub)

• 250g cooked Chickpeas
• 2tsp Tahini
• 3tbsp Extra Virgin Olive Oil
• 2 cloves of Garlic, crushed
• 1 tbsp Water
• 2-3 tbsp freshly squeezed Lemon Juice (to taste)
• Pinch of Salt & Black Pepper

Method:

• If using dried Chickpeas, rinse and then soak 125g (they will double in size) in water for 8 hours or leave overnight. Rinse well and place in a saucepan. Cover with water, bring to the boil, then cover with a lid, reduce to a simmer and cook for 45-50 minutes. Drain.
• Add the cooked Chickpeas to a blender and add all of the other ingredients. Start with 2tbsp of Lemon Juice, blitz until smooth and then taste, adding extra afterwards if wanted. 
• If you find that your Hummus is too thick (the overall texture will depend on the quality of the chickpeas that you're using), you can add a splash more water. Blend again if necessary.
• Transfer to a sealable container and store in the fridge for up to 3-5 days.

Already tried plain Hummus? Give it a twist by blending in some roasted Red Pepper, or you could add your favourite spices such as Turmeric or Paprika for something different!

Have you made Hummus from scratch before?

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