Course Appetizer, Dinner, Lunch, Main Course, Soup
Servings 1
Ingredients
1/2tablespoonextra-virgin olive oil
1/2small leekthinly sliced
1clovegarlicminced
1.5cuppotatopeeled and roughly chopped
1cupcauliflower rice Birds Eye
1/4teaspoondried thyme
1/2cupvegetable stock
3/4cupchickpeasdrained, rinsed and patted dry
1tablespoonGreek yoghurt
1tablespoonchivesroughly chopped
Instructions
Heat half the olive oil in a fry pan over medium heat, add the leek and cook until golden brown.
Add the garlic, potatoes, cauliflower rice and thyme. Cook for 1 minute until garlic is fragrant, then add the vegetable stock. Simmer for 15 minutes until potatoes have softened.
Meanwhile, heat the remaining olive oil in a separate fry pan, add the chickpeas and cook for 5-10 minutes until crispy. Sprinkle over the paprika, season with salt and pepper. Cook for another minute then set aside.
Once the potato has softened, add the cauliflower mixture to a blender or food processor and blitz until smooth. Season with salt and pepper to taste.
Transfer soup into a bowl, top with a dollop of Greek yoghurt, crispy chickpeas and garnish with fresh herbs.