Recipe Challenge Judge
Serves 2, Preparation 10 min, Cooking 20 min
- Leaves and stalks of 1 cauliflower
- Hot Water, to taste
- Salt, to taste
- You can use half Vegetable stock cube with hot water or vegetable broth (about a liter)
- 1 Onion
- Extra Virgin Olive Oil, 2 tablespoons
- 1 potato
- 1-2 cherry tomatoes
Wash and chop both leaves and stalks of the cauliflower into small pieces, ditto for potato and onion and halve the cherry tomatoes.
Ina pot stir-fry the onion for 1 min over low heat in 2 tbsp of Evoo – if necessary add a drop of water to prevent the onion from burning – then add potato pieces, cauliflower’s leaves and stalks pieces, cherry tomatoes, the vegetable stock cube along with enough hot water to diluite it or use the vegetable broth, add water or broth until vegetables are evenly covered, add saòt to taste, then cover with a lid and cooking until the veggies have softened.
Tip: the soup should be salted at the beginning when you have put all the vegetables and/or legumes in the pot. If you have overdone with salt, just add hot water during cooking to dilute the salty flavour.