The most original and unusual variation of the soup is cauliflower puree that I have tried. Chickpeas not only gives richness to taste and color, but also makes the dish more satisfying, rich in healthy protein. If desired, leave a couple of cabbage inflorescences and a handful of chickpeas for decoration.
Ingredients
- Chickpeas - 1 glass
- Cauliflower - 1 head
- Leek - 1 piece
- Carrots - 1 piece
- Vegetable broth - 1 l
- Spices and seasonings - 1 ch.o.
Step-by-step cooking recipe
Fill the chickpeas with water overnight, and fry in vegetable oil for about 15 minutes in the morning.
Disassemble the cauliflower into inflorescences, boil it in boiling water for a couple of minutes and fry it too.
Add onion and carrot and fry for 5 minutes. Add chickpeas to the vegetables.
Pour the vegetables with chickpeas with boiling broth and boil for 5-7 minutes.
Puree the soup with a blender and season to taste.
Did you like the recipe?
0 comments