How to Make a Perfect Cauliflower Soup Recipe
I love soups and Cauliflower Soup (Broccoli Soup or Pasta e Broccoli) is one of my favorite. Italian soups are not smooth but chunky and most of the time contain pasta. There is no cream or other ingredients that could tone down the flavor, on the contrary everything in them tend to enhance the taste of the main ingredient that is predominant. Cauliflower Soup is no exception. I prefer green cauliflower because of the more intense flavor. Simple to make, can be prepared in advance and served hot or lukewarm.
1 lb (450 gr) green cauliflower, cut in about 2 inch (5 cm) pieces
2 oz (50 gr) onion, diced
2 oz (50 gr) carrots, diced
2 oz (50 gr) celery, diced
2 tablespoons extra-virgin olive oil
2 tablespoons tomato, diced
salt and pepper
1 cup homemade broth, or 1 bouillon dissolved in 1 cup of warm water
1.5 quart (1.5 liters) water approximately
3 oz (100 gr) short “ditali” pasta, or spaghetti, broken in 1/2 inch (1 – 2 cm) pieces
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 extra-virgin olive oil, and turn the heat to medium. Add the onion, celery, and carrots. Sauté 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.