Leek, Saffron and Chickpea Soup Recipe

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Leek, Saffron and Chickpea Soup
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Ingredients:

Directions:

  1. Heat the olive oil in a large saucepan, then add the leeks, and saffron and cook over medium heat, stirring, until the leeks are tender and translucent.
  2. Add the strips of lemon zest, the stock/water and the chickpeas, bring to a simmer, then cook gently for about 10 minutes. Add the parsley and cook 5 minutes more. Season well with sea salt and black pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 798.52 Kcal (3343 kJ)
Calories from fat 113.54 Kcal
% Daily Value*
Total Fat 12.62g 19%
Sodium 1785.87mg 74%
Potassium 3259.01mg 69%
Total Carbs 129.5g 43%
Sugars 35.74g 143%
Dietary Fiber 28.93g 116%
Protein 48.25g 96%
Vitamin C 125.2mg 209%
Iron 18.2mg 101%
Calcium 482.8mg 48%
Amount Per 100 g
Calories 52.86 Kcal (221 kJ)
Calories from fat 7.52 Kcal
% Daily Value*
Total Fat 0.84g 19%
Sodium 118.21mg 74%
Potassium 215.72mg 69%
Total Carbs 8.57g 43%
Sugars 2.37g 143%
Dietary Fiber 1.91g 116%
Protein 3.19g 96%
Vitamin C 8.3mg 209%
Iron 1.2mg 101%
Calcium 32mg 48%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.2
    Points
  • 19
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Sodium

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