Cauliflower soup with boiled eggs

Comfort food is something I crave every year when the cold and the rain settle in to haunt me until the following spring. But comfort food doesn't have to be difficult to cook (otherwise half the comfort is gone) and doesn't need to be overflowing in calories either. This cauliflower soup is just proof of that.

Scroll down to find out how I make it:



Ingredients (for 4 to 6 servings):

• 2 cups of chopped cauliflower
• 1 cup of chopped zucchini
• 1/2 cup of chopped leeks
• 1 medium to large onion
• 2 -3 tablespoons of olive oil
• 1 clove of garlic
• salt to taste
• 1 egg per serving (the eggs are only added right at the end)

Instructions:  

Place all ingredients (except the olive oil and the eggs) in a pan, cover with water and let them boil for 15 to 20 minutes. Remove from the heat, let it cool down a bit, add the olive oil and run everything through the food processor - I have picky kids, so I always have to remove all lumps from the soup, but you can control the process leaving it with the texture your prefer.

Hard boil the eggs, cut them in pieces (or neat slices, if you feel the need to be more artistic) and add them to the soup right before serving. 

Enjoy, and happy Wednesday!