Chickpeas+cauliflower+thyme velouté

Today I've been thinking about re-establishing my food equilibrium which has been destroyed by the past ten - kind of - festive days.

A good way could be indulging in comfort wintry food like veggies+legumes velouté, an old favourite healthy option of mine when I think about dinner.

It's simple: a pot, some vegetable homemade stock, a stove, some herbs, a pinch of sea salt, a spoon and a pretty bowl.

In this case it's chickpeas and cauliflower with fresh thyme. Miso is always well-appreciated.

p.s. Yesterday I spotted my granny's cauliflower garden: just beautiful.

p.p.s. You must see how unique are these and how wonderful is Christine blog !!!


 

Ingredients: 

600 ml hot veggie broth
230 gr cooked chickpeas
300 gr chopped cauliflower
1/2 teaspoon fresh thyme
1/2 garlic clove, finely chopped
1 pinch of sea salt (optional)


Put the chickpeas and the cauliflower in a stock pot.
Add the hot vegetable broth and cook until the cauliflower is tender.
Add the thyme and the garlic and puree the soup with a blender.
Taste and add salt if needed.
You can serve it with a drizzle of extra vergin olive oil and also you can accompany the soup with
some crackers or a toasted slice of simple rustic bread.


Simple and healthy veg. broth:

2 l water
1 medium yellow onion, peeled and halved
2 medium carrots, peeled
2 or 3 medium celery stalks, cleaned
1 teaspoon organic sea salt

Put all the ingredients in a large stock pot, add the cold water and cook (medium-low heat) until the veggies are tender (for about 30 minutes). Filter the liquid (and eat the veggies if you like).
The broth can be stored in a glass jar for 2-4 days in the fridge.