2 Tbsp. olive oil
2 small leeks, light green, white parts chopped
1 shallot chopped
2 garlic cloves chopped
2 Cups of frozen green garbanzo beans
1.5 Cup vegetable broth
Salt and pepper to taste
1/2 Cup almond milk
1 Tbsp. of La Tourangelle Basil oil
1 Tsp. of honey
Juice of half a lemon (or more or less, to taste)
1/2 Cup water if needed
Roasted Walnut Oil for drizzling on top
In a saucepan, heat oil to medium-high
Add leeks, shallots, and garlic. Sauté for 3-8 minutes.
Add frozen garbanzo beans and vegetable broth. Let simmer for 5-10 minutes until the garbanzos are tender. Salt to taste.
Remove from heat and let cool to room temperature. In a blender, puree the cooled soup mixture. Add almond milk, lemon juice, basil oil, honey. Pulse until well blended. Add salt & pepper to taste.
Chill soup in the fridge for 30 minutes or up to a day.
Remove from fridge and stir in a bit of water if soup is too thick. Taste again and adjust if needed with lemon, salt or pepper. Add a drizzle of La Tourangelle Roasted Walnut Oil.