A warm and cosy winter soup. Try it out! It is better if you use a blender to have a smooth consistency. I like thick soup so I do not add to much water.
Leeks (2) – Cauliflower (1) – Carrots (8) – cloves of garlic (2) – Pumpkin seeds (1 handful) – sunflower seeds (1 handful) – Sesame oil (2 Tbsp.) – Olive oil (2 Tbsp) – Chili flakes (½ tsp.) – Salt & Pepper – Water.
1. Peel the carrots and chop them in small chunks. Chop the cauliflower into small florets. Put them in a pan and cover with water. Cook it until tender, about 30 minutes.
2. Chop the leeks and slice thinly. Crush the garlic.
3. In a frying pan, with a drizzle of olive oil, sauté the garlic and the leeks for 10-15 minutes.
4. Once the vegetables are cooked, add them in a blender. Then add the leeks and some water (about 1 liter). Blend until you have a smooth consistency. You can add more water if you prefer a more watery soup.
5. Put the soup in a pan and heat over low heat. Add the sesame oil, the chili flakes, salt and pepper. Serve into bowls and sprinkle the sunflower and pumpkin seeds on the top.
Source: Deliciously Ella – www.deliciouslyella.com