Inspired by Dr. Lindner

This is an easy soup to throw together on a blustery winter day (or any day really). It’s so creamy and delicious, you won’t even notice it’s almost all veggies!

1 head cauliflower

2 leeks (white & light green parts, washed and chopped)
1-2 cloves garlic
2 T oil (I use olive)
salt to taste
dill (or thyme) to taste
4-6 cups water or veggie broth (depending on the size of your cauliflower)
squeeze of lemon

Slice leeks and rinse between leaves; remove dark green parts and reserve for your next batch of veggie broth. Chop garlic and leeks, and sauté in oil in large pot for a few minutes until soft. Cut cauliflower into strips and add to the pot. Salt and warm for a bit, then add water or broth. Bring to a boil and simmer until the cauliflower is soft. Add salt and pepper to taste and squeeze in lemon. Blend with immersion blender or transfer in batches to a blender. Sprinkle with dill or other herbs. Let it rest for at least 5 minutes before serving. Enjoy!

This recipe is simply an excerpt from David's Lebovitz's Socca Recipe because it just can't be improved. We use it to make quick crepe-like flatbread for wraps and dipping, and it's naturally grainfree!

In France these are made in wood-fired stoves which is probably truly spectacular - try it if you have one :) I let the batter rest for only 30 minutes and they turn out great.

"About three 9-10 inch (23cm) pancakes

From The Sweet Life in Paris

1 cup (130g) chickpea flour
1 cup plus 2 tablespoons (280ml) water
3/4 teaspoon sea salt
1/8 teaspoon ground cumin
2 1/2 tablespoons olive oil, divided
freshly-ground black pepper, plus additional sea salt and olive oil for serving

1. Mix together the flour, water, salt, cumin, and 1 1/2 tablespoons of the olive oil. Let batter rest at least 2 hours, covered, at room temperature.

2. To cook, heat the broiler in your oven. Oil a 9- or 10-inch (23cm) pan with the remaining olive oil and heat the pan in the oven.

(I use a cast-iron skillet, but Tricia uses a non-stick tart pan.)

3. Once the pan and the oven are blazing-hot, pour enough batter into the pan to cover the bottom, swirl it around, then pop it back in the oven.

4. Bake until the socca is firm and beginning to blister and burn. The exact time will depend on your broiler.

5. Slide the socca out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt, pepper, and a drizzle of olive oil.

6. Cook the remaining socca batter the same way, adding a touch more oil to the pan between each one."