Carrot and Chick Pea Soup

Heat olive oil in a large pot over medium heat and add the sliced leeks, stirring occasionally until softened, about 5-7 minutes.

Add the sliced mushrooms to the pot and cook for another 5 minutes, stirring frequently, until they release their moisture and begin to soften.

Sprinkle the flour over the mushroom and leek mixture, stirring constantly for 1 minute to create a light roux base.

Pour in the soy milk slowly while stirring to avoid lumps, then season with salt and fresh ground black pepper to taste.

Bring the soup to a gentle simmer, stirring occasionally, and cook for 15 minutes to allow flavors to meld and the soup to thicken slightly.

While the soup simmers, prepare the puff pastry according to package directions, cutting it into decorative shapes or strips if desired.

Taste the soup and adjust seasoning with additional salt and pepper as needed.

Ladle the soup into bowls and serve immediately, topped with the warm puff pastry pieces.