Ingredients
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1 15 ounce can chickpeas, rinsed, drained, and patted dry
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4 tablespoon olive oil
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½ teaspoon onion powder
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½ teaspoon garlic powder
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2 pound leeks (white and light green parts only), halved lengthwise and sliced 1/2 inch thick
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1 tablespoon finely chopped fresh rosemary or 1 tsp. dried rosemary, crushed
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3 cloves garlic, minced
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1 pound russet potatoes, peeled and chopped
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1 pound kohlrabi, peeled and chopped
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2 ½ cup unsalted vegetable broth
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2 ½ cup water
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1 bay leaf
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1 tablespoon cider vinegar
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1 teaspoon salt
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Black pepper
Directions
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Preheat oven to 350°F. Place chickpeas on a rimmed baking sheet. Bake 45 to 50 minutes or until crisp all the way through, stirring occasionally. Transfer to a bowl. Add 1 Tbsp. of the oil, the onion powder, and garlic powder; toss to coat.
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Meanwhile, in a 4- to 5-qt. Dutch oven heat 2 Tbsp. of the oil over medium. Add leeks; cover and cook 15 minutes or until softened.
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Add rosemary and garlic; cook and stir 1 minute or until fragrant. Stir in potatoes, kohlrabi, broth, the water, and bay leaf. Bring to boiling; reduce heat. Simmer, covered,15 to 20 minutes or until potatoes and kohlrabi are fork-tender. Cool slightly.
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Remove and discard bay leaf. Stir in remaining 1 Tbsp. oil, the vinegar, and salt. Working in batches, transfer soup to a blender; cover and blend until smooth. Season to taste with pepper.
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Top each serving with 2 Tbsp. of the crispy chickpeas. If desired, sprinkle with additional fresh rosemary.
Nutrition Facts (per serving)
| 194 | Calories |
| 8g | Fat |
| 28g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 194 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 1g | 5% |
| Sodium 414mg | 18% |
| Total Carbohydrate 28g | 10% |
| Total Sugars 5g | |
| Protein 4g | 8% |
| Vitamin C 21.2mg | 24% |
| Calcium 65mg | 5% |
| Iron 1.8mg | 10% |
| Potassium 401mg | 9% |
| Folate, total 51.9mcg | |
| Vitamin B-6 0.4mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.