![Kohlrabi, Potato & Leek Soup](https://cdn.statically.io/img/www.eatingwell.com/thmb/FDthHZbWSEJ8xTd6FxE9luBQ-z4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5633986-f76448a9e020455987e4570f309ca2f3.jpg)
Ingredients
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1 (15 ounce) can chickpeas, rinsed
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4 tablespoons olive oil, divided
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½ teaspoon garlic powder
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½ teaspoon onion powder
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2 pounds leeks, white and light green parts only, halved lengthwise, sliced 1/2-inch thick, and washed thoroughly
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3 cloves garlic, minced
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1 tablespoon minced fresh rosemary, plus more for garnish, or 1 teaspoon dried
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2 ½ cups unsalted chicken or vegetable broth
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2 ½ cups water
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1 bay leaf
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1 pound russet potatoes, peeled and diced
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1 pound kohlrabi, peeled and diced
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1 tablespoon cider vinegar
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1 teaspoon salt
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Ground pepper to taste
Directions
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Preheat oven to 350 degrees F.
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Pat chickpeas dry with a kitchen towel, then place on a rimmed baking sheet. Bake, stirring occasionally, until crisp all the way through, 45 to 50 minutes. Transfer to a bowl and toss with 1 tablespoon oil, garlic powder and onion powder. Set aside.
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Meanwhile, heat 2 tablespoons oil in a large pot over medium heat. Add leeks; cover and cook until softened, about 15 minutes.
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Stir in garlic and rosemary and cook until fragrant, 1 minute. Add broth, water, bay leaf, potatoes and kohlrabi. Bring to a boil. Reduce heat to low, cover and simmer until the potatoes and kohlrabi are fork-tender, 15 to 20 minutes. Remove from heat.
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Discard the bay leaf and let the soup cool slightly. Add the remaining 1 tablespoon oil, vinegar and salt and stir to combine. Transfer the soup to a blender in batches and puree each batch until smooth. (Use caution when blending hot liquids.)
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Season with pepper.
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Top each serving with 2 tablespoons of the crispy chickpeas. Garnish with fresh rosemary, if desired.
Nutrition Facts (per serving)
225 | Calories |
8g | Fat |
32g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Serving Size 1 cup soup and 2 tablespoons chickpeas | |
Calories 225 | |
% Daily Value * | |
Total Carbohydrate 32g | 12% |
Dietary Fiber 6g | 21% |
Total Sugars 5g | |
Protein 7g | 14% |
Total Fat 8g | 11% |
Saturated Fat 1g | 6% |
Vitamin A 863IU | 17% |
Vitamin C 26mg | 29% |
Folate 66mcg | 17% |
Sodium 463mg | 20% |
Calcium 72mg | 6% |
Iron 2mg | 13% |
Magnesium 46mg | 11% |
Potassium 531mg | 11% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.