Cauliflower is known to be a tasty and widely used vegetable in cooking, but its leaves are often thrown away. A crying shame because they are very tasty and can be used to make excellent dishes, from soups to savoury pies to croquettes or simply sautéed. We used them by cooking a soup that you can customise to your taste.
Serves 2, Preparation 10 min, Cooking approx 25 min
- One or two cauliflower leaves
- Hot Water or Vegetable broth, about 500 ml
- Salt, to taste
- 1 Onion, finely sliced
- EVOO – Extra Virgin Olive Oil, 2 tablespoons
- 1 potato
- a few cherry tomatoes
Wash and chop the cauliflower leaves, dice the potato.
Fry the sliced onion over a low heat in 2 tbsp EVOO and if necessary add a drop of water to prevent the onion from burning. Add the cherry tomatoes and cook for a few minutes, then add the potato pieces, cauliflower leaves and enough hot water or stock to cover the vegetables evenly. If you have celery or a carrot, add them to the soup cut into chunks. Add enough salt, stir, then cover with a lid and cook until the vegetables have softened.