Recipe
Italian Cauliflower Soup
Posted by : unknown
Preparation time : 15 Min
Cooking time : 40 Min
Level of difficulty : Low
Ingredients
4 servings
- 450 gr (1 lb) cauliflower, cut in about 5 cm (2 inch) pieces
- 50 gr (2 oz) onion, diced
- 50 gr (2 oz) carrots, diced
- 50 gr (2 oz) celery, diced
- 2 tablespoons olive oil
- 2 tablespoons tomato, diced
- salt and pepper
- 1 cup homemade broth, or 1 stock cube dissolved in 1 cup of warm water
- 1.5 liters (1.5 quart) water approximately
- 100 gr (3 oz) short "ditali" pasta, or spaghetti, broken in small pieces (1 - 2 cm/ 1/2 inch) pieces,
Preparation
Cleaning the cauliflower
- Remove the bottom leaves and the stem base.
- Carve out the inside stem and separate the florets in about 2 inch pieces
- Place the cauliflower in fresh water and rinse. Some of the tender leaves can be used also.
Preparing the soup
- Put in a large saucepan the olive oil, and turn the heat to medium. Add the onion, celery, and carrots. the vegetables until the onion is soft. Stir frequently.
- Drain the cauliflower and add it to the saucepan. Add tomatoes, salt, and pepper, and stir for few seconds. Add water and broth, and bring to a boil. Cook until the cauliflower is tender but still firm.
- Add the pasta and cook for the time indicated by the manufacturer.
- Taste for readiness and cook until pasta is firm but not overcooked (al dente). Correct salt if necessary
