CAULIFLOWER AND LEEK SOUP (Karnıbahar ve Pırasa Çorbası)

I have humbly created this soup. I had every doubt in the process of cooking because I actually saw this recipe in Martha Stewart's web page but I had few missing ingredients. Then I realised that I totally misunderstood the ingredients. There were lentils, celery, chicken broth in the recipe but not in my kitchen. So I had to improvise and the result was a totally different from what has been intended. So here is my very original soup. I loved it but I am very biased so you should try also.

Ingredients:

Cauliflower, half of a medium bouquet

2 Leeks

1 Onion

2 Carrots

1 lemon

Cheese, kaşar or parmesan

Parsley

Thyme

Mint

Paprika

Salt

Olive Oil

Preparation:

In a saucepan, add olive oil and diced onion.

Dice the carrots, add to the saucepan with thyme, paprika and salt and cook for 2-3 minutes on a medium heat.

Discard the very ends of leeks and peel one layer, then in 1 cm rings

Add to the saucepan and cook for another 3-4 minutes

Wash the cauliflowers, cut in small florets, and add to the saucepan, mix. Cut the lemon in large rings, add to the saucepan.

Add warm water just enough to cover, bring to boil.

Put the lid on and cook on a low heat, water simmering for 20 minutes.

Turn the heat off, add chopped parsley, mix, close the lid and serve warm and decorate with grated cheese.