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🍲 Light vegetable soup with homemade aioli

436 kcal · 30 min · 4 servings

Ingredients

• 1 small cauliflower
• 400 g green beans
• 250 g cherry tomatoes
• 2 garlic cloves
• 1 sachet saffron (0.1 g)
• 4 sprigs fresh thyme
• salt
• 1 bay leaf
• 2 tbsp finely chopped basil
• pepper (from the mill)
• 4 garlic cloves
• 1 egg yolk
• lemon juice
• 150 ml olive oil
• salt
• cayenne pepper

Instructions

1. 1. Wash the cauliflower and break it into small florets.
2. 2. Wash the beans, trim the ends, and cut them into pieces about 3 cm long.
3. 3. Wash the cherry tomatoes and cut them into quarters.
4. 4. Peel the garlic and chop it finely.
5. 5. Soak the saffron in 2 tablespoons of warm water.
6. 6. Wash the thyme, shake it dry, and pluck the leaves from the stems.
7. 7. Bring 1.5 liters of water to a boil with some salt, the chopped garlic, bay leaf, and thyme.
8. 8. Boil the beans in the broth for 3 minutes.
9. 9. Add the cauliflower and cook everything for another 8 minutes.
10. 10. Add the cherry tomatoes and the soaked saffron to the soup.
11. 11. Bring the soup back to a boil.
12. 12. Season the soup with salt and pepper.
13. 13. Stir the basil into the soup.
14. 14. Peel the garlic for the aioli and press it through a garlic press.
15. 15. Mix the garlic with the egg yolk and a splash of lemon juice.
16. 16. While stirring with a whisk or electric hand mixer, beat in the olive oil in a thin stream.
17. 17. Season the aioli with salt, lemon juice, and cayenne pepper.
18. 18. Serve the soup with the aioli.

Nutrition per serving

• kcal: 436
• Protein: 11 g · Fett/Fat: 37 g · Carbs: 15 g