500g cauliflower
150g leeks
500g potatoes
1 chicken thigh
½ an onion, finely chopped
40g butter
Salt and freshly ground pepper

Clean the cauliflower and leeks and cut into cubes. Peel the potatoes and dice.
Sauté the onion in a pan with the butter and chicken thigh and season with a little bit of salt.

Add the diced vegetables and sauté for a few minutes.

Pour 4 litres boiling water or vegetable stock and leave to simmer on a low heat for about 2 hours.

Remove the chicken bones and season to taste with more salt and freshly ground pepper.