Cauliflower is known to be a tasty and widely used vegetable in the kitchen, it lends itself to a thousand ways to be cooked, yet its leaves and stalks are often thrown away. A real shame because they both are very tasty and you can make excellent dishes, from soups to savoury pies and even croquettes. Well, we have cooked them by making a comforting tasty soup to customize as you like, saving leaves and stalks of cauliflowers from the rubbish and earning a taste that otherwise would have been a shame to miss out on.
Here is another recipe in which we used artichoke outer leaves: risotto-with-artichokes-outer-leaves/
Serves 2, Preparation 10 min, Cooking 20 min
- Leaves and stalks of 1 cauliflower
- Hot Water, to taste
- Salt, to taste
- You can use half Vegetable stock cube with hot water or vegetable broth (about a liter)
- 1 Onion
- Extra Virgin Olive Oil, 2 tablespoons
- 1 potato
- 1-2 cherry tomatoes
Wash and chop both leaves and stalks of the cauliflower into small pieces, ditto for potato and onion and halve the cherry tomatoes.
Ina pot stir-fry the onion for 1 min over low heat in 2 tbsp of Evoo – if necessary add a drop of water to prevent the onion from burning – then add potato pieces, cauliflower’s leaves and stalks pieces, cherry tomatoes, the vegetable stock cube along with enough hot water to diluite it or use the vegetable broth, add water or broth until vegetables are evenly covered, add saòt to taste, then cover with a lid and cooking until the veggies have softened.
Tip: the soup should be salted at the beginning when you have put all the vegetables and/or legumes in the pot. If you have overdone with salt, just add hot water during cooking to dilute the salty flavour.