When making Cauliflower and Broccoli Cheese Bake as a side dish for my ‘Toad in the Hole’ I looked at the big pile of left over cauliflower leaves, tough broccoli stalks and thought to myself- “what a waste, surely these can be used and not binned?!”
I don’t usually buy or eat cauliflower, so wasn’t sure if the leaves were edible. A quick internet search later I found that they are an excellent source of Vitamin C! Who knew?… So there are several idea for recipes, one being making cauliflower leaf ‘crisps’ similar to the fashionable ‘kale crisps’, another is to use it like cabbage leaves. I decided to make a soup from the left overs as it is currently grey and miserable outside, so comfort food is necessary!
This soup is made of left overs, from the vegetables to the cream! I often have left over vegetables in the fridge that end up chopped, bagged, then frozen so it doesn’t go to waste. Currently in the fridge I have celery (another veg I don’t usually cook or eat so had plenty left from a previous recipe) and peeled cloves of garlic. The garlic was on offer for £1 for about 8 from market but we obviously couldn’t get through them fast enough so I spent an hour peeling them and stored them whole in a tub in the freezer. They are great for using in curries and stews! The cream to enrich the soup was left over from making Caramel Profiteroles for Mother’s Day as I had bought 2 tubs of cream, just in case, but luckily didn’t need the second one…
So here’s the recipe, no proper measurements I’m afraid as I was making it up as I went along…
- Cauliflower leaves and stem from one head of cauliflower- roughly chopped
- Broccoli stems and any other left overs bits
- Handful of chopped celery
- 3 cloves of garlic
- Cream as much as you like
- Cheese whichever you have in the fridge
- Salt and pepper to taste
- In a saucepan sauté all the vegetables together for about 10 minutes until tender
- Blitz in a blender until smooth
- Return soup into the saucepan. Add cheese, cream and salt and pepper to taste
I decided to serve with a sprinkling of cayenne pepper and a pumpkin seeds to add crunch. Not bad for using up vegetables that would have ended up in the bin or compost heap!