Look at this gorgeous cauliflower stem soup! From now on you will never throw away those leftover cauliflower stems anymore. Yes, they are edible and packed with vitamins too!
I made a Thai cauliflower stir fry.
And because I only needed the florets for that recipe, the stem was ready to go in the bin. Not in my kitchen though: I always keep leftovers and 9 out to 10 I’m always able to prepare something with it.
Zero Waste Cooking
Cauliflower stem soup this time!
It is the same method over and over: I raid my pantry, fridge and freezer until I can find other (leftover) stuff I can add to it. A handful of frozen green peas here, a peeled uncooked potato I had bagged for later, some cherry tomatoes there.
I can see a nice and light vegetable broth soup that is in the making here then!
Mediterranean Cauliflower Stem Soup with Olive Oil
Seriously.
You can do quite a few recipes with a leftover cauliflower stem. Even broccoli stems are great! Make a mash or stir fry. This part is 100% edible so then why throw it away?
This cauliflower recipe was featured in a post of Arctic Gardens, about ‘tricks for cooking veggies and herbs in their entirety’.
Check it out!
Are you looking for the KitchenAid Cook Processor recipe?
Then just scroll down to the second recipe here on this page!
Enjoy!
Easy Mediterranean Cauliflower Stem Soup Recipe
- 1 large leftover cauliflower stem
- 3 cups vegetable stock (720 ml)
- 1 small potato
- 2 oz frozen green peas (55 g)
- 8 cherry tomatoes
- 2 bay leaves
- 1 large garlic clove peeled
- ½ tsp dried herbs
- 2 tbsp good quality olive oil
- pepper
- salt
- Pour the vegetable stock in a large saucepan and add the bay leaves and peeled garlic.
- Place the pan over high heat until boiling. Then turn the heat low and let the garlic simmer in the stock for 5 minutes. In the meantime peel and dice the potato. Add this to the vegetable stock.
- Stir and cook for 3 minutes. Dice the cauliflower stem into small bits and this to the soup as well.
- Stir and cook for another 3 minutes. Then add the frozen peas. Season the soup with a pinch of pepper.
- Cook the soup for 4 more minutes until the potatoes, cauliflower and peas are cooked through. Then add the cherry tomatoes right in the end.
- Sprinkle with the dried herbs. Stir and check the seasoning. Then add extra pepper or salt to taste if necessary. Scoop the soup into bowls, drizzle with the olive oil and serve hot.
Easy Mediterranean Cauliflower Stem Soup – KitchenAid Cook Processor
Do you throw away the stem if you prepare cauliflower?
I always store it to make a light and easy lunch with it: how about a cauliflower stem soup with extra green pea, green beans, cherry tomatoes… and a good splash of flavorful olive oil then!
Olive Oil
I drizzle soups very often with a good quality olive oil…
Try it and you will see how extra flavorful it makes! You can make quite a few recipes with a leftover cauliflower stem. Even broccoli stems are great! They make a great mash or stir fry.
This part is 100% edible so why throw it away then!
Enjoy!
Easy Mediterranean Cauliflower Stem Soup Recipe
- 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
- 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.
- Select BOIL P3 and press Start. Step 1 shows on the display. Press Start to confirm. After that add the diced cauliflower.
- Close the lid and press Start to activate Step 2. Then add the frozen peas and green beans.
- 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.
- Scoop the soup into bowls and drizzle with the rest of the olive oil. Serve hot.
