1 large leek
2 sweet potatoes
2 carrots
1 tin chick peas
1 stock cube
soya milk
black pepper
Finely chop the leek, potatoes and carrots and put into a saucepan. Cover the vegetables with boiling water, add the stock and cook for 15 minutes until soft. Add the tin of chick peas just before the end of cooking.
Add soya milk to make it creamy and then blend together until smooth. Serve with a generous helping of black pepper.
