Spring Potato Soup with Tarragon

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 600 g potatoes, sliced into rounds
• 1 small head of cauliflower
• 1 medium carrot, sliced into rounds
• 1 medium parsnip, sliced into rounds
• 1 handful of celery, diced
• 1 medium bell pepper
• 1 medium tomato
• 1.8 L water
• 1 package of paprika-flavored Chickpea Griller
• 2 bay leaves
• 1 tsp tarragon
• salt
• pepper
• 2 tbsp flour
• 250 ml vegetable oil
• juice of half a lemon

Preparation:

1. Heat the oil in a pot, add the onion, and once it has softened, add the vegetables.
2. Sauté them for a few minutes, then pour in the water.
3. Season, cover, and simmer until the ingredients are tender. Mix the flour with the vegetable oil, add a little hot juice, pour it back into the soup, and let it simmer for a few more minutes.
4. In a skillet, fry the Chickpea Grillers well in a little oil, then cut them into smaller pieces and sprinkle them over the hot soup when serving.

Enjoy!