Cauliflower, leek and carrot soup
Ingredients (serves 2)
- ½ cauliflower
- ½ leek
- 1 carrot
- A piece of blue cheese
- 4 tbsp cooked chickpeas
- Extra virgin olive oil
- Fresh herbs (mint, parsley)
- Pepper
- Water
Method
- 1. Peel and wash the carrot and cut into pieces together with the cauliflower and leek.
- 2. In a pot with a dash of olive oil, add the leek and the carrot. Sauté gently for bout ten minutes.
- 3. Add the cauliflower, stir, and cover with water or stock. Cover the pot and let it boil for about twenty-five minutes until tender.
- 4. When cooked, blend everything together to obtain a smooth texture.
- 5. Add water to adjust the thickness of the soup according to preference and season with pepper.
- 6. Chop the fresh herbs.
- 7. Serve the soup in a wide bowl and top with cooked chickpeas, small pieces of cheese, and fresh herbs.
