{"id":2423,"date":"2026-08-07T12:00:31","date_gmt":"2026-08-07T09:00:31","guid":{"rendered":"http:\/\/www.tapyom.com\/?p=2423"},"modified":"2026-08-07T12:00:31","modified_gmt":"2026-08-07T09:00:31","slug":"no-waste-vegetable-soup","status":"publish","type":"post","link":"https:\/\/www.tapyom.com\/?p=2423","title":{"rendered":"No-waste vegetable soup"},"content":{"rendered":"<p><span class=\"cb-itemprop\"><\/span><\/p>\n<header class=\"post-header the-post-header cf\">\n<div class=\"post-meta post-meta-a post-meta-center the-post-meta has-below\">\n<p class=\"is-title post-title-alt\"><span>Turn everyday vegetable odds and ends into a comforting bowl of goodness with this no-waste vegetable soup. Made with cauliflower florets, stalks and leaves, spinach stems, and stale sourdough, this clever recipe transforms ingredients that often end up in the bin into a rich, velvety soup. Finished with crispy cauliflower leaves, crunchy cumin croutons and a dollop of yoghurt, it\u2019s a delicious way to save money, reduce food waste and make the most of every ingredient.<\/span><\/p>\n<\/div>\n<\/header>\n<div class=\"post-content description cf entry-content has-share-float content-spacious\">\n<div class=\"sp-recipe\">\n<div class=\"recipe-overview\">\n<div class=\"recipe-header\">\n<div class=\"recipe-meta\">\n<div class=\"meta-row\"><i class=\"far fa-user\"><\/i>\u00a0<span class=\"recipe-meta-item\">Serves: 6 | <\/span><i class=\"far fa-clock\"><\/i>\u00a0<span class=\"recipe-meta-item\">Prep Time: 20 minutes + cooling<\/span> | <span class=\"recipe-meta-item\">Cooking Time: 50 minutes<\/span><\/div>\n<div><\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"recipe-ingredients\">\n<h3 class=\"recipe-title\">Ingredients<\/h3>\n<ul>\n<li>\u00bd cup oil<\/li>\n<li>1 leek, coarsely chopped<\/li>\n<li>2 garlic cloves, minced<\/li>\n<li>1 small cauliflower, leaves reserved, florets and stalk chopped<\/li>\n<li>3 liters vegetable stock<\/li>\n<li>1 bunch spinach, stalk and leaves separated, coarsely chopped<\/li>\n<li>1 loaf stale sourdough bread, half sliced, half torn<\/li>\n<li>2 tsp cumin seeds<\/li>\n<li>\u00bd cup double cream yoghurt<\/li>\n<\/ul>\n<\/div>\n<div class=\"recipe-method\">\n<h3 class=\"recipe-title\">Instructions<\/h3>\n<ol>\n<li class=\"step\">Preheat the oven to 180\u00baC. Grease and line two large oven trays with baking paper.<\/li>\n<li class=\"step\">Heat 2 tablespoons of the oil in a large pot over low heat. Add leek and garlic; cook, covered, stirring occasionally, for 10 minutes or until leek has softened.<\/li>\n<li class=\"step\">Coarsely chop half of the reserved cauliflower leaves. Increase heat to high and add the chopped leaves and cauliflower florets to the pot; cook, stirring, for 2 minutes or until ingredients are coated and heated through.<\/li>\n<li class=\"step\">Add stock and bring to a boil. Reduce heat to a simmer and cook, covered, for 25 minutes until cauliflower florets are tender. Add spinach stalks and whole slices of bread in the last 3 minutes of cooking. Stir in spinach leaves, then remove from heat and cool for 10 minutes.<\/li>\n<li class=\"step\">Meanwhile, toss remaining cauliflower leaves with 1 tablespoon oil; season. Toss torn bread with remaining oil and the cumin seeds; season. Spread leaves and bread evenly between trays. Bake for 10 minutes or until leaves are crisp and bread is golden.<\/li>\n<li class=\"step\">Blend or process soup in batches until smooth. Return soup to the heat and cook until warmed through; season to taste.<\/li>\n<li class=\"step\">Serve soup topped with yoghurt, crispy cauliflower leaves, toasted bread and black pepper.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n<p><\/p>\n<p>The post <a rel=\"nofollow\" href=\"https:\/\/www.gardenandhome.co.za\/recipes\/no-waste-vegetable-soup-2\/\">No-waste vegetable soup<\/a> appeared first on <a rel=\"nofollow\" href=\"https:\/\/www.gardenandhome.co.za\/\">SA Garden and Home<\/a>.<\/p>","protected":false},"excerpt":{"rendered":"<p>Turn everyday vegetable odds and ends into a comforting bowl of goodness with this no-waste vegetable soup. Made<\/p>\n","protected":false},"author":1,"featured_media":2424,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2423","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-1"],"_links":{"self":[{"href":"https:\/\/www.tapyom.com\/index.php?rest_route=\/wp\/v2\/posts\/2423"}],"collection":[{"href":"https:\/\/www.tapyom.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tapyom.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tapyom.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tapyom.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2423"}],"version-history":[{"count":0,"href":"https:\/\/www.tapyom.com\/index.php?rest_route=\/wp\/v2\/posts\/2423\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tapyom.com\/index.php?rest_route=\/wp\/v2\/media\/2424"}],"wp:attachment":[{"href":"https:\/\/www.tapyom.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2423"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tapyom.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2423"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tapyom.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2423"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}