For 4 bowls :
stems of a bunch of watercress (without the leaves that I kept as salad)
stalks of a kale (ditto)
the least beautiful part of a celery stalk (idem)
lacto-fermented soy cream
Blanch the stalks of watercress, celery and kale for about ten minutes and blend.
Sauté the cooked chickpeas in a little oil and soy sauce. Put some soup, chickpeas, cream and pink berries in a bowl,
Here the spiciness of the watercress brings out the sweetness of the chickpeas and the slightly acidic cream contrasts with the sweetness/bitterness of the pink berries to complete the profound balance of this soup.