Mild cauliflower soup made from cauliflower leaves

Ingredients for 1 servings:

• 220 g leaves (cauliflower leaves)
• ½ liter of water
• 1 tsp, heaped vegetable stock powder
• some salt and pepper
• 1 pinch of nutmeg
• 3 tbsp cream
• some parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

low carb, vegetarian, waste recycling, fine taste

Wash the cauliflower leaves and chop into large pieces, splitting the leaf ribs lengthwise. Simmer in a pot with half a liter of water and the vegetable stock powder for about 20-30 minutes. Depending on whether the leaves are tender or firm, check the doneness of the leaf ribs with a sharp knife. Transfer everything to a blender or, if you don’t have one, use an immersion blender. Add the spices and cream. Blend for 15-20 seconds on speed 4. Season to taste and serve garnished with parsley. Tip: If you like, you can also add a few strips of ham. The result is a mild cauliflower soup and you’ve made a great use of waste. If you want to cook vegan, simply use plant-based cream instead of cream.