Pasta And Cauliflower Soup

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large pot or Dutch oven, heat the olive oil over medium heat.

   Ca. 1 min.

2. 2

   Add the smashed garlic clove and cook for about one minute until fragrant, but not browned.

   Ca. 1 min.

   Kokkens note: Keeping the clove whole makes it easy to remove later.

3. 3

   Add the cauliflower florets to the pot, season with salt and black pepper, and stir to coat.

4. 4

   Sauté for 5-7 minutes, stirring occasionally, until the cauliflower is lightly golden at the edges.

   Ca. 6 min.

   Kokkens note: This step builds a base of flavor for the soup.

5. 5

   Stir in the tomato paste and cook for another minute until it darkens slightly.

   Ca. 1 min.

6. 6

   Pour in the hot water, add the thinly sliced potato, and scrape the bottom of the pot to release any browned bits.

   Ca. 1 min.

7. 7

   Bring the soup to a rolling boil.

   Ca. 5 min.

8. 8

   Add the broken spaghetti pieces to the boiling soup and stir well to prevent sticking.

   Ca. 1 min.

9. 9

   Reduce the heat to a steady simmer and cook for about 8-10 minutes, or until the pasta is al dente and the cauliflower is tender.

   Ca. 8 min.

   Kokkens note: The soup will thicken as the pasta releases its starches.

10. 10

    Find and discard the smashed garlic clove.

11. 11

    Ladle the soup into bowls and serve immediately, topped with the grated parmesan cheese.

    Ca. 1 min.