Yes, you read that correctly, soup using cauliflower leaves. If you buy cauliflowers in shops the pickers will have removed the leaves in the field during the harvest. However, if you grow your own you will have an abundance of leaves. Every head of cauliflower is surrounded by huge leaves.

It’s a tragedy to throw them away, so Ali makes delicious soup from them and she’s given me her recipe.

What’s in it?

Leaves from one large head of cauliflower - remove the green bits of the leaves from the stalks and chop the leaves roughly. Then take the stems and discard the thickest parts. Chop the remaining white parts of the stem.

2 onions, chopped

2 cloves garlic sliced thinly

3 medium potatoes chopped

40g butter

sunflower oil

1200ml vegetable stock

sea salt & ground black pepper

How’s it made?

Put the oil & butter into a very large saucepan, melt the butter and add the garlic & onions. Put the lid on and sweat them for six or seven minutes until soft-ish. Add the potatoes and chopped white parts of the stem. season with sea salt and ground black pepper, and continue to sweat the vegetables for a further seven minutes taking care not to let too much steam out, whilst ensuring they don’t stick. Then add the leaves and incorporate into the mixture well. After a bit more cooking add the stock, cover and cook for fifteen minutes until everything is soft.

Whizz with a stick blender to your desired consistency and adjust the seasoning. Serve with delicious wholegrain bread and some salted butter.