Mmmmm Soup

I am making this for dinner tonight. I have been craving soup and I happened by this while reading the Yarn Harlots blog. (I follow it so you can find the link here) http://www.yarnharlot.ca/blog/  It sounds so yummy and it is cold here today. A perfect day for soup if you ask me.
I also started a green smoothie cleanse, sort of, today. I am trying to clean up my eating again and am seriously considering going back to a vegetarian diet with some occasional veganism thrown in there too.
Anyway Stephanies soup seems just the ticket for tonight.
Here is the recipe via the Yarn Harlot.

Emergency Soup 

1 Tablespoon butter
1 Tablespoon olive oil
2-3 leeks (the white parts only, sliced very thin) 
2-3 potatoes, scrubbed, quartered and sliced thin. 
2-3 carrots,  sliced in half lengthwise, then chopped pretty fine. 
2 cloves garlic, minced. 
4 cups vegetable stock (If I don't have any, I cheat and use water and 2 veggie bouillon cubes.) 
1 can chick peas.  (Rinsed)
Parsley if you have it. 

Put the olive oil, butter and leeks into a heavy bottomed pot, stir until the butter melts, put the flame on medium low, and put a lid on it. 
Go wash and slice the carrots and potatoes.  
Stir the leeks after 5 minutes.  
At the 10 minute mark, add the potatoes and carrots, and maybe turn the heat up a little.  Stir, cooking until they're almost tender, then whack in the garlic, and stir for about 2 more minutes.  
Add the chick peas, and cook, stirring for a minute or two. 
Add the stock and parsley (if you're using it) and bring the soup to a simmer. 
Simmer until the potatoes and carrots are fully soft (this will be less than 15 minutes) then either eat it the way it is, or - for a really creamy soup (that has no cream) puree one cup of the soup and add it back.  (I always puree, but I have an immersion blender that makes it a snap.) 


I will take a picture and post it with a review tomorrow. BTW she promises if you omit the butter and just use olive oil it is vegan. :-) That seems pretty easy.