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
  • 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.