Classic vegetable soups are always suitable for the winter, as stews or creams. Among the most common is cauliflower, which is thickened with potatoes and, if preserved, often enriched with sour cream. If we want it to be a little special, let’s play with accessories. In addition to the usual spices, use a little turmeric or curry, thicken it with chickpea flour to make it more satiating, add a can of chickpeas or some other legume. Finally, we added some cauliflower florets that will be toasty crunchy because we won’t overcook them.
1 medium size cauliflower
2 smaller potatoes
1 small onion
1 can of chickpeas
1-2 tablespoons of chickpea flour
0.5 teaspoon turmeric
1 tablespoon of dry herb mixture for soup
salt, fresh parsley
Cauliflower is cleaned, washed and chopped. Reserve one cup of sliced flowers, and shake the other into a saucepan. Peel and grate the squash and add it to the cauliflower. Sprinkle with water and season with a mixture of herbs and salt. When it boils, add turmeric and cook until soft. Sprinkle with chickpea flour and grind smoothly with a stick blender. Shake chickpeas and cauliflower in a saucepan, bring to a boil, set aside and sprinkle with chopped parsley. Leave it for ten or fifteen minutes to allow the cauliflower florets to soften a bit.