Hello friends, I’m back from the Christmas feasts with one of the dishes belonging to my daily life. Today, we’re preparing cauliflower soup together. Delicious, light, and very tasty. What do you say, shall we cook it?
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Slow cook
- Cuisine: Italian
Ingredients
Let’s see what we need to prepare this traditional soup
- 1 cauliflower (about 1.5 lbs)
- 8 cherry tomatoes (7 or 8 cherry tomatoes, choose either Piccadilly or Datterino)
- to taste extra virgin olive oil
- to taste fine salt
- 1 bunch parsley (chopped)
- 2 cloves garlic
- water (about 2.5 cups)
- pasta (about 6.5 oz)
Steps
Let’s see how to prepare the soup, it will be very simple.
Take the cauliflower, cut it into florets and wash it. Choose 7/8 fresh cherry tomatoes of the variety you prefer, Piccadilly or Datterino, and peel them. I do this to avoid finding peels in the soup. Then take 2 cloves of garlic and remove the skin.
Now wash the vegetables and put them in a pan with a drizzle of extra virgin olive oil.
Let the garlic, oil, cherry tomatoes, and a bunch of chopped parsley wilt. When they are ready, pour over about a half liter of water and add salt. As soon as it boils, add the cauliflower and let it cook.
When the cauliflower is tender, add the pasta you like best and let it cook until done. If you see that the water has dried up too much, add a little more. The soup will be creamy and ready to be enjoyed.
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