Cauliflower and Carrots Soup

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.

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Serves 6

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.

Bon Appétit!

Source: Deliciously Ella –  www.deliciouslyella.com

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