Leek, chickpea and lemon soup with roasted garlic oil

Babiche Martens

Ingredients

1 head	Garlic
1 Tbsp	Olive oil, plus 1 Tbsp extra
1 tsp	Butter
1 tsp	Coriander seeds
1 small	Onion, finely diced
1	Celery stalk, finely diced
1	Lemon, freshly zested and juiced
1	Leek (Main)
400 g	Chickpeas, tinned, drained (Main)
1 ½ cups	Vegetable stock, or chicken stock
½ cup	White wine
1	Bay leaf

Directions

1. Preheat oven to 180C. Wrap the garlic in tin foil and roast for 30 minutes. Set aside.
2. In a saucepan, heat the oil and butter, then add the coriander seeds, onion, celery and lemon zest. Stir for 5 minutes until golden and fragrant.
3. Trim the ends off the leek and slice, discarding any tough outer leaves. Rinse to remove any dirt. Add to the saucepan with the chickpeas, stock, wine and bay leaf.
4. Simmer for 30 minutes then remove the bay leaf. Add the lemon juice and season with salt and pepper to taste before serving in warm bowls.
5. Squeeze roasted garlic cloves from skin and mash with the extra olive oil in a bowl, then spoon into soup to combine.