Ingredients (serves 4):
- 1 romanesco
- 1 leek
- 17 Fl. Oz (1/2 liter) of vegetable broth or water
- cumin powder
- Extra Virgin Olive Oil
- salt and pepper
- 3 handfuls of mixed nuts (we used walnuts, hazelnuts
and pistachios)
- tablespoons of flour
- tablespoons of agave syrup

Directions:
For the crumble:
1. Chop walnuts, hazelnuts and pistachios by hand and mix with two tablespoons of flour.

2. Melt the agave syrup in a saucepan and add it to the nut crumble.

3. Spread the nuts on a baking sheet. Bake at 350 degrees for about 20 minutes until they turn brown. Let cool and store in a jar.

For the soup:
1. Brown the leek in a casserole with our extra virgin olive oil.

2. Add the romanesco previously cut and rinsed. Cook for a few minutes.

3. Add the vegetable broth or water until almost covered and cook for 20 minutes.

4. Remove from heat and use an immersion blender in the same pot until you get a very fine texture.

5. Add a little broth if the cream is too thick.

6. Season with salt and pepper to taste, add a pinch of cumin and serve with the crumble on top.

You can also steam some romanesco pieces to add at the end.