Vegetable Soup with Aioli
Ingredients
- For the soup
- 1 small Cauliflower
- 400 grams green Beans
- 250 grams Cherry tomatoes
- 2 garlic cloves
- 1 sm can Saffron (0.1 grams)
- 4 sprigs fresh thyme
- salt
- 1 bay leaf
- 2 Tbsps finely chopped Basil
- freshly ground peppers
- For the aioli
- 4 garlic cloves
- 1 egg yolk
- lemon juice
- 150 milliliters olive oil
- salt
- cayenne pepper
Preparation steps
For the soup, trim and rinse the cauliflower and divide into bite-sized florets. Rinse and trim the beans and cut into 3 cm long pieces (approximately 1 1/4 inches). Rinse the cherry tomatoes and cut into quarters. Peel the garlic and chop finely. Soak the saffron in 2 tablespoons of warm water. Rinse the thyme, shake dry and pluck off the leaves.
Boil 1.5 liters of water (approximately 6 1/4 cups) with a little salt, the garlic, the bay leaf and the thyme. Add the beans and cook for 3 minutes. Then, add the cauliflower and cook for a further 8 minutes.
Add the cherry tomatoes and the saffron to the soup, bring to a boil, season with salt and pepper and stir in the basil.
Serve with aioli.
For the aioli, peel and crush the garlic. Mix with the egg yolk and 1 squeeze of lemon juice. Gradually add the olive oil in a thin stream, mixing with a whisk or electric hand mixer. Season with salt, lemon and cayenne pepper.
