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Cauliflower Stem Soup with Olive Oil
Look at this gorgeous cauliflower stem soup! From now on you will never throw away these leftover stems anymore, I'm sure...
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Calories per serving 261 kcal
Ingredients
- 1 large leftover cauliflower stem diced
- 3 cups vegetable stock (720 ml)
- 2 oz frozen peas and green beans (55 g)
- 8 cherry tomatoes
- 2 bay leaves
- 1 large garlic clove chopped
- ½ tsp dried herbs
- 5 tbsp good quality olive oil
- pepper
- salt
Instructions
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Place the StirAssist in the bowl of the Cook Processor and add the vegetable stock, the chopped garlic, dried herbs and bay leaves. Season with a pinch of pepper and salt.
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Select BOIL P3 and press Start. Step 1 shows on the display. Press Start to confirm. After that add the diced cauliflower.
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Close the lid and press Start to activate Step 2. Then add the frozen peas and green beans.
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Close the lid and press Start to activate Step 3. Then check the seasoning of the soup and add extra pepper or salt to taste if necessary. Add the cherry tomatoes and 3 tablespoons of olive oil to the hot vegetable soup.
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Scoop the soup into bowls and drizzle with the rest of the olive oil. Serve hot.
