This vibrant Green Garbanzo & Leek Soup is a celebration of fresh, wholesome flavors in every spoonful. Creamy green garbanzos blend seamlessly with tender leeks, creating a velvety texture that’s both comforting and nourishing. The subtle sweetness of leeks pairs beautifully with the earthy richness of garbanzos, making this soup a delightful balance of flavors. Ready in just 45 minutes, it’s a quick yet satisfying meal that feels like a warm hug on a busy day.
Each bite offers a harmonious blend of smooth and hearty textures, while hints of garlic and herbs add a fragrant depth. Perfect for a light lunch or cozy dinner, this soup is as nutritious as it is delicious. Its vibrant green hue and inviting aroma make it a feast for the senses, proving that wholesome food can be both simple and extraordinary.
Ingredients for Green Garbanzo & Leek Soup
- For the soup:
- 2 tablespoons extra-virgin olive oil
- 2 small leeks, light green & white parts, coarsely chopped
- 1 shallot, coarsely chopped
- 2 garlic cloves, coarsely chopped
- Splash white wine or water (for deglazing)
- 1 bag frozen green garbanzo beans (about 2 cups)
- 1½ cups vegetable broth
- ½ cup almond milk (or substitute with any plant-based milk)
- Juice of ½ lemon, to taste
- ⅛ tsp freshly grated nutmeg
- Handful parsley, some stems are ok
- 5 or 6 large basil leaves
- Splash honey or agave (to balance flavors)
- ½ cup water, as needed (to adjust consistency)
- Sea salt and fresh black pepper, to taste
- Walnut oil, for drizzling (optional, for garnish)
- Splash champagne or white wine vinegar (optional, for brightness)
- For the optional yogurt sauce:
- ¼ cup plain yogurt of your choice
- Splash agave
- Splash extra-virgin olive oil
- Squeeze of lemon
- Sea salt, to taste
Step-by-Step Instructions
- Make the soup: In a medium to large saucepan over medium heat, heat the olive oil. Add the leeks, shallots, garlic, and a few pinches of salt. Sauté until translucent, about 3-4 minutes.
- Add a splash of white wine or water to deglaze the pan, scraping any bits stuck to the bottom. Let the wine cook down for 30 seconds to 1 minute.
- Add the frozen garbanzo beans and vegetable broth. Simmer for about 5 minutes, or until the garbanzos are thawed and tender. Add another few pinches of salt.
- Remove the soup from the heat and let it cool to room temperature. Important: Do not add herbs while the soup is hot; they’ll retain more flavor when blended raw.
- Transfer the cooled soup to a blender. Add the almond milk, lemon juice, nutmeg, parsley, basil, and honey. Pulse until the herbs are well chopped but still have visible flecks of green.
- Taste and adjust seasonings as needed. Add salt, pepper, a splash of vinegar, or more lemon juice to balance flavors. For richness, drizzle in more olive oil.
- Chill the soup in the fridge for 30 minutes or up to a day. Before serving, stir in water if the soup is too thick. Taste and adjust again if needed.
- Serve the soup garnished with chopped herbs, a drizzle of walnut oil, and a dollop of yogurt sauce if desired.
- Make the yogurt sauce: In a small bowl, stir together the yogurt, agave, olive oil, lemon juice, and a pinch of salt. Adjust seasonings to taste.
Perfect Pairings: Sauce & Topping Ideas
Elevate your Green Garbanzo & Leek Soup with a drizzle of walnut oil or a dollop of the optional yogurt sauce for a creamy, tangy contrast. For a crunchy twist, try topping with toasted pine nuts or croutons. Fresh herbs like parsley or basil add a vibrant finish, while a sprinkle of chili flakes can bring a hint of heat.
Serve It Right: Presentation Tips
Serve this soup chilled in shallow bowls for a refreshing summer dish. Pair it with a slice of crusty bread or a light salad for a complete meal. For a fancier touch, garnish with edible flowers or a swirl of herb oil to make it visually stunning.
Make It Ahead: Storage & Reheating
This soup keeps well in the fridge for up to 3 days. Store it in an airtight container and stir in a splash of water if it thickens. For longer storage, freeze it for up to 1 month. Thaw overnight in the fridge and give it a quick blend before serving to restore its silky texture.
Mix It Up: Recipe Variations
Swap the green garbanzos for regular chickpeas or edamame for a different flavor and texture. If you’re not a fan of almond milk, try coconut milk for a richer taste. For a vegan option, skip the yogurt sauce or use a plant-based yogurt alternative.
Quick Tips: Time-Saving Hacks
Prep your leeks, shallots, and garlic ahead of time to cut down on chopping. Use pre-minced garlic or frozen chopped herbs to save even more time. If you’re in a rush, skip the chilling step and serve the soup slightly warm—it’s still delicious!
Green Garbanzo & Leek Soup
Ingredients
For the soup:
- 2 tablespoons extra-virgin olive oil
- 2 small leeks, light green & white parts, coarsely chopped
- 1 shallot, coarsely chopped
- 2 garlic cloves, coarsely chopped
- Splash white wine or water
- 1 bag frozen green garbanzo beans (about 2 cups)
- 1½ cups vegetable broth
- ½ cup almond milk
- Juice of ½ lemon, to taste
- ⅛ tsp freshly grated nutmeg
- Handful parsley, some stems are ok
- 5 or 6 large basil leaves
- Splash honey or agave
- ½ cup water, as needed
- Sea salt and fresh black pepper
- Walnut oil, for drizzling
- Splash champagne or white wine vinegar (optional)
For the optional yogurt sauce:
- ¼ cup plain yogurt of your choice
- Splash agave
- Splash extra-virgin olive oil
- Squeeze of lemon
- Sea salt
Instructions
- Make the soup: In a medium to large saucepan over medium heat, heat the oil and add the leeks, shallots, and garlic, and a few pinches of salt. Sauté until translucent, 3-4 minutes. Add a splash of white wine or water and scrape any bits that are starting to stick to the bottom of the pan. Let wine cook down for 30 seconds to a minute.
- Add the frozen garbanzo beans and vegetable broth. Let simmer for 5 or so minutes until the garbanzos are thawed and tender. Add another few pinches of salt. Remove from the heat and let cool to room temperature. It’s important to add the herbs when cooled; you don’t want to cook them in this soup. They’ll be more vibrant here if they’re pureed in their raw form.
- In a blender, puree the cooled soup mixture. Add the almond milk, lemon juice, grated nutmeg, parsley, basil, and honey and pulse until the herbs are well chopped, but some flecks of green are still visible. Taste and adjust seasonings to your preference (salt, pepper if it’s too bland, sugar if it’s too tangy, a splash of vinegar or more lemon if it’s too earthy, more olive oil if it’s not rich and silky enough).
- Chill the soup in the fridge for 30 minutes or up to a day. Remove from the fridge and stir in a bit of water if soup is too thick. Taste again and make adjustments. I added another squeeze of lemon and drizzled in some walnut oil. Serve with a garnish of chopped herbs, a drizzle of walnut oil, and a dollop of yogurt sauce, if using.
- Make the yogurt sauce: Stir together the yogurt, agave, olive oil, lemon juice, and a pinch of salt. Adjust seasonings to taste.