Green Powerhouse: Cauliflower Leaves
Tired of the same old greens on your plate? Try the leaves from cauliflower, broccoli, Brussels sprouts, beets, turnips and radishes in soups, salads and stir fries — they're edible! Doing so hel...
Easy
30 MIN
The beauty of this vegan soup is that it works with cauliflower as well as whatever leftover roasted vegetables you have on hand.
Ingredients
SERVINGS: 8-10
For Soup
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 cups roasted cauliflower or other roasted vegetables
- 2 cups roasted potatoes or leftover mashed potatoes
- Splash of white wine
- 3 cups vegetable stock
- 1 (13.5-ounce) can coconut milk
- Sprigs of fresh thyme
- 1/2 teaspoon ground coriander
- Fine sea salt and black pepper, to taste
- 1 cup croutons
For croutons
- Leftover bread
- Olive oil
- Sea salt
- Black pepper
Instructions
To make soup:
1. In a large stockpot, heat the olive oil over medium heat. Add onions and cook until they begin to soften, about 5 minutes. Add garlic and cook for another 5 minutes. Be careful not to burn the garlic. Add roasted vegetables and stir well. Add white wine, vegetable stock, coconut milk, thyme sprigs and coriander.
2. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to maintain a simmer and cook, covered, until all the vegetables are soft. Remove thyme sprigs and carefully pour the soup into a countertop blender. Blend until smooth and creamy.
3. Season with salt and pepper to taste, then return to pot to reheat. Pour into bowls and serve with croutons.
To make croutons:
1. Use any leftover bread you have on hand. Break or cut bread into small cubes. In a large bowl, toss with olive oil, sea salt and pepper. Spread the bread pieces out on a baking sheet. Bake at 350° for about 5 minutes, or until the bread is crispy.
KNOW YOUR FOOD
