Curried Chick Pea Leek Soup

I know it’s not quite autumn yet but I love soup more than you could imagine. At first I was just gonna throw together a plain old Potato Leek but came up with this evolved version which is packed with protein instead. Really fragrant and spicy too. Yuuuuuum šŸ˜˜šŸ‘Œ
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1 Tbsp Coconut Oil

2 cans Organic Chick Peas

4 Organic Leeks (trimmed, cleaned and chopped)

1 Clove Garlic (minced)

3-4 Cups Veggie Broth (depends on texture you desire…less broth for thicker soup)

2 Tbsp Curry Powder

1/4 tsp Cayenne Powder

1/4 Cup finely chopped Cilantro (stir in + garnish)

Himalayan Salt and Black Pepper (to taste)

handful of Pumpkin Seeds (to garnish)

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Heat oil in a large stock pot on Medium heat. Add in garlic and Leeks, stirring occasionally until soft. Now add Chick Peas and hit with a bit of Pink Salt and stir. Cook for about 3 minutes more and add in broth, Curry and Cayenne. Stir again to combine liquid and spices. Cook about 5 more minutes until just bubbling and Chick Peas are nice and soft. Remove from burner and (in batches) pour soup into blender or food processor. Begin on low speed! (you don’t want hot soup on your face, body or ceiling). Once all soup is blended and creamy, pour back into stock pot and heat through on low/med heat. Taste and season again to preference. Stir in chopped Cilantro and serve. 

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