Ingredients
2-3 carrots
1 celery stalk
1 onion
300 g cauliflower
150 g broccoli
1 chilli
3 garlic cloves
1 tbsp ginger, chopped
1 vegetable cube, gluten- and sugar free (f.ex. Kallo)
2 l water
1 – 2 tbsp nutritional yeast
fresh coriander, to taste
olive oil, for frying
salt and black pepper
Method
Slice the carrots, celery and chilli and peel and chop onion, garlic and ginger. Coarsely chop the fresh coriander.
Divide about half of the cauliflower into its florets and grate the rest coarsely. You can use a cheese grater or a food processor to do this. It makes nice cauliflower rice. Divide the broccoli into its florets as well. It’s also possible to buy cauliflower rice, so if you have some in your cupboard you can just as well use that.
In a large stock pot heat the oil on medium heat. Toss the carrots, celery and onion in the oil for a while, or until the onion has turned translucent. Then add garlic, chilli and ginger. Season to taste.
Before the garlic turns brown pour in the water and add the vegetable cube.
When the soup has been brought to a boiling point add in the cauliflower and broccoli florets and boil for 15 minutes..
Remove the stock pot from the stove and add nutritional yeast, cauliflower rice and coriander to the soup.
Those that don’t like coriander can use some other herbs and cauliflower and broccoli can be substituted with almost any vegetables you have at home. This is a typical nail/stone soup 🙂 I can’t stand food waste and making soups is a good way to use veggie leftovers. Using chilli in this soup is optional.
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