Leaves from my cauliflower – the leaves are edible, like beet greens – spring onions, green garlic, a potato, and a couple carrots, could be a fine soup in about 20 minutes! I’ve detoured from sharing an exact recipe here because soups can be flexible to what you have on hand, your preference, and the amount you need. Instead, I provided a time-line. I hope this helps you ‘get cooking simply’!
Cauliflower Greens Soup with Walnut Garlic Crisps*
Cooking plan for two servings and a little leftover:
6:35 Rinse and chop about 4 cups cauliflower leaves; a couple carrots; the last lonely potato in the bin. Add to cooker with 2-3 cups chicken broth (or water), filling cooker no more than 2/3 full. Cover and secure lid on cooker.
6:40 Bring pressure cooker to full steam over high heat. Reduce heat to low and simmer for 10 minutes.
6:41 Blend 1/4 cup each, soft butter, finely chopped walnuts, grated Parmesan, and a sprinkling of garlic powder. Spread on 4 slices of sourdough bread. Bake on tray in toaster oven until golden brown, about 5 minutes. *See recipe I developed for the Walnut Board
6:53 Run pressure cooker under cold water; remove lid and puree vegetables with a hand-held blender, adding a little water or milk to desired consistency. Season with salt and pepper.
6:55 Serve soup with dollops of plain yogurt. Swirl a knife through the yogurt to look fancy!
7:20 Off to dance class! An original recipe by Rosemary Mark