Cauliflower and leek cream soup with chickpea and spelt roti: a creamy and hearty winter dish

Ingredients for 4 persons:

Soup:

• 1 tsp ghee

• 1 red onion

• 10 cm long piece of leek

• ½ cauliflower

• ½ tsp ground coriander

• ½ tsp cumin

• ½ tsp turmeric

• ¼ tsp nutmeg

• Rock salt

• Black pepper

• Soya Cuisine (alternatively Oat Cuisine)

• Herbs such as parsley

Chickpea wholemeal spelt roti:

• 80 g wholemeal spelt flour

• 80 g chickpea flour

• 1 tsp ghee

• 1 tsp salt

• 1 tsp coriander seeds

• 1 tsp cumin seeds

• ½ tsp ground turmeric

Preparation:

Soup

1. Fry the diced onion in ghee and add the spices, leek rings and cauliflower florets to the pot, pour in water, add the stock cubes and cook until done.

2. Add soya cuisine and season to taste with salt, pepper and herbs. Finally, puree everything finely.

Roti:

1. Mix the chickpea flour and wholemeal spelt flour in a bowl.

2. Add salt, ghee, turmeric and ground spices. Knead everything until the dough becomes smooth and no longer sticky.

3. Divide the dough into 6 balls and roll them out very thinly on a floured surface. Fry in a pan without fat/oil. Enjoy warm.

My dosha tip: suitable for all doshas. Vata should not eat too much of it, as chickpea flour has a drying effect.