Organic cuisine: green cabbage soup and leeks (I cook the tops)

When we cook organic we do not want to spoil, we respect the product more than another non-organic food. It does not do that to you? Probably because we paid more for it or because we cultivated it ourselves (when we are lucky enough to have his organic vegetable garden).

The idea of ​​recycling food is not new, but the art of accommodating leftovers has fallen into disuse with our consumer society. I remember, however, my maternal grandmother who told me about radish topping soup . I try most of the time to use the vegetables to the maximum, but it must be admitted a good part goes in my compost .

Seeing the book "I cook the tops" I told myself that I would reconnect a little with the culinary recycling and discover what little things not to throw, or say "less throw".

Peelings of apples or zucchini, beetroot or radish tops Amandine Geers and Olivier Degorce showcase culinary recycling in their book "I cook the tops" at Terre vivante (12 €). It is in the same vein that this book that I propose my little soup with some vegetables reused instead of going in the compost.

I chose to use in this soup the first leaves of a green cabbage often too tough and a bit ugly, with the green of a bunch of leeks (the whites having finished steaming with a good vinaigrette).

ingredients

First 5 leaves of a kale
the green of a bunch of leeks
3 carrots
Soy cream
salt pepper 

For 4 people

Preparation time : 10 minutes
Cooking time : 30 min

Wash the green of leeks and kale leaves. Remove the big ribs from the green cabbage leaves.
Cut the cabbage leaves into small pieces, as well as the green of the leeks.
If the carrots are organic, just brush them and cut them into slices.
Put all the vegetables in a casserole and cover with water.
Cook over medium heat for half an hour, then mix with a dipping mixer.
Salt and pepper to your liking and serve hot with a squeeze of soy cream. 

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