Cauliflower Leaves Vegetable Soup

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

Method

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.

Serve.