Skip to content

How To Use Cauliflower Stems In A Curried Soup

Eliza Sullivan
Food Writer
By Eliza Sullivan
Food Writer
Eliza Sullivan is a food writer and SEO editor at mindbodygreen. She writes about food, recipes, and nutrition—among other things. She studied journalism at Boston University.
Image by Suchita Kalele / Stocksy
Our editors have independently chosen the products listed on this page. If you purchase something mentioned in this article, we may earn a small commission.
April 22, 2020

This Earth Day, we're thinking about how we stretch the resources we have available in our kitchen right now. Case in point, the head of the cauliflower we're planning to break down to roast the florets, but what about the stems left behind?

In his book 30 Easy Ways To Join the Food Revolution, chef Ollie Hunter presents the fact that a head of cauliflower actually offers three opportunities at exceedingly different meals (in his case, this soup, plus Cauliflower Leaf Bhajis and a gnocchi dish). Hunter himself is a former MasterChef semifinalist and now runs what is known as the most sustainable pub in the United Kingdom.

Advertisement
This ad is displayed using third party content and we do not control its accessibility features.

This recipe put those oft-tossed cauliflower stems to use as the base for a simple (and flavorful) curried soup. And while many soup recipes call for uncommon ingredients or ones that aren't necessarily pantry staples in your home, this calls on popular spices and common vegetables to cook with the stems before blending them into a smooth soup.

By limiting both your home's food waste and your trips to the shop for more ingredients, this recipe is a definite win-win situation.

Curried Cauliflower Stem Soup

Serves 2

Ingredients

  • Olive oil, for cooking, plus extra to serve
  • 2 onions, chopped
  • 1 leek, sliced
  • 4 garlic cloves, sliced
  • 1 tbsp. medium curry powder
  • Cauliflower stem, roughly chopped
  • Few glugs of a dairy-free cream alternative of your choice
  • Salt
  • Handful of fresh cilantro to serve

Method

  1. Put some glugs of olive oil in a saucepan over a low-medium heat. Add the onions, leek, garlic, and curry powder and sauté until soft.
  2. Add the chopped cauliflower stem and season with salt. Cover the ingredients in the pan with cold water and boil for about 5 to 10 minutes until the cauliflower is soft.
  3. Pour some cream into the mix and whizz up in a food processor until smooth. Warm through the soup again and scatter with cilantro and drizzle with extra olive oil to serve.

Excerpted with permission from 30 Easy Ways To Join the Food Revolution. Published by Pavilion Books. Copyright © 2020 by Ollie Hunter.

Advertisement
This ad is displayed using third party content and we do not control its accessibility features.

Reset Your Gut

Sign up for our FREE doctor-approved gut health guide featuring shopping lists, recipes, and tips

Eliza Sullivan
Eliza Sullivan
Food Writer

Eliza Sullivan is an SEO Editor at mindbodygreen, where she writes about food, recipes, and nutrition—among other things. She received a B.S. in journalism and B.A. in english literature with honors from Boston University, and she has previously written for Boston Magazine, TheTaste.ie, and SUITCASE magazine.