Spiced Cauliflower Leaves & Potato Soup
I implore you to try this! It is a fantastic way to waste less and use up parts of a cauliflower that you would otherwise throw away. The leaves give the flavour and the stalks make the soup creamy without the calories.
1 large potato, diced (Not peeled)
2 medium brown onions, peeled & quartered
The leaves and stalks of a large cauliflower, chopped roughly
2 cloves garlic, peeled and minced
1 tsp ground coriander
1/2 tsp ground cumin
1 cm fresh ginger, grated
1 litre of vegetable stock
1 tbsp rapeseed oil
salt and pepper
To Serve (optional):
Fat free Greek yogurt
Fresh coriander, finely chopped
In a large saucepan, heat the oil.
Add the onions with a pinch of salt and sweat for a few minutes, stirring frequently.
Add the ginger, garlic & spices.
Add the cauliflower scraps and stir into the onions. Let it cook for a few minutes.
Add the potato and stock.
Give it a stir and let it come to a boil.
Turn the beatdown slightly so it is simmering.
Leave the soup to simmer for about 20 minutes. Check that the potato and cauliflower stalks are soft. If they are, turn the heat off. If not, continue cooking, checking every 5 minutes.
Using a stick blender, blend the vegetables until the soup is completely smooth.
Add salt and pepper and bring back to the boil.
Taste and add more seasoning if necessary.
If serving with the yogurt and hemp seeds, do the following:
Take a tablespoon of hemp seeds and dry fry in a small frying pan until they begin to move around slightly, or you can smell them.
Take them off the heat to cool.
In a small bowl, mix around a tablespoon of yogurt per person with a squeeze of lemon, some chopped coriander and sea salt.
Spoon the soup into a bowl, put a spoon of the yogurt mixture on to and scatter a teaspoon of the toasted hemp seeds. Top with more coriander if you wish.