Velout|of vegetables|of recycling




1 l of rice cooking water
1 leek
1 celery rib
Leaves and cores of a cauliflower or romaine cabbage
1 slice of pumpkin with peel
salt and pepper

Wash the vegetables well and cut them into slices or cubes. Use every part of it, including those that are usually discarded. In a saucepan, wilt the leek with two tablespoons of oil, add the other vegetables, and sauté a few minutes. Add the rice cooking water and bring to a boil. Let simmer for about 30 minutes. Blend it all with an immersion blender. Divide among plates and top with bread croutons and a drizzle of raw extra virgin olive oil.

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