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@branwen
Leek & Chickpea soup:
2x Large leeks - thin medallions
1x Potatoe - small chunks
2x tins of Chicpeas (about 400g if you're cooking your own)
1x Stock cube
Garlick
Soften the leeks and garlic for +/- 10 min, wit ha lid on to keep in all the juices. Meanwhile par-boil the potatoe. Then add the chickpeas, and the water from the tins, and the potatoes, and some of their cooking water, and the stock cube. Add loads of black pepper, and simmer for another 15 min, with the lid on.
Blend half, and serve.
Additional things to add:
1 x Parsnip - makes it lovely and sweet.
Spicy olive oil and Parmesan - makes it super nice, but more expensive