No-waste vegetable soup

A tasty and warm way to clear out the fridge!

 

PREP TIME 20 min, plus cooling | COOK TIME 50 min |SERVES 6 | GLUTEN FREE | HEALTHY | LOW CARB | LOW SUGAR | VEGETARIAN 

 

INGREDIENTS

  • ½ cup oil
  • 1 leek, coarsely chopped
  • 2 garlic cloves, minced
  • 1 small cauliflower, leaves reserved, florets and stalk chopped
  • 3 litres vegetable stock
  • 1 bunch spinach, stalk and leaves separated, coarsely chopped
  • 1 loaf stale sourdough bread, half sliced, half torn
  • 2 tsp cumin seeds
  • ½ cup double cream yoghurt

 

METHOD

PREHEAT the oven to 180ºC. Grease and line two large oven trays with baking paper.

HEAT 2 tablespoons of the oil in a large pot over low heat. Add leek and garlic; cook, covered, stirring occasionally, for 10 minutes or until leek has softened.

COARSELY chop half of the reserved cauliflower leaves. Increase heat to high and add the chopped leaves and cauliflower florets to the pot; cook, stirring, for 2 minutes or until ingredients are coated and heated through. 

ADD stock and bring to a boil. Reduce heat to a simmer and cook, covered, for 25 minutes until cauliflower florets are tender. Add spinach stalks and whole slices of bread in the last 3 minutes of cooking. Stir in spinach leaves, then remove from heat and cool for 10 minutes. 

MEANWHILE, toss remaining cauliflower leaves with 1 tablespoon oil; season. Toss torn bread with remaining oil and the cumin seeds; season. Spread leaves and bread evenly between trays. Bake for 10 minutes or until leaves are crisp and bread is golden.

BLEND or process soup in batches until smooth. Return soup to the heat and cook until warmed through; season to taste.

SERVE soup topped with yoghurt, crispy cauliflower leaves, toasted bread and black pepper.

 

TOP TIP:  Sprinkle some flaked almonds on top of the soup for some added crunch.

 

ALSO TRY: Tomato and roasted red pepper soup

Tomato and roasted red pepper soup

Originally seen on Food&Home