Pasta And Cauliflower Soup
This is a simple and rustic Italian soup featuring tender cauliflower and small pasta pieces simmered in a light, savory tomato-garlic broth. It's a comforting one-pot meal, perfect for a weeknight dinner.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 396 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 3 tbspolive oil
- 1 clovegarlic, smashed
- 500 gcauliflower, cut into small, bite-sized florets
- 1.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 1 tbsptomato paste
- 150 gpotato, peeled and very thinly sliced
- 1,500 mlwater, hot
- 200 gspaghetti, broken into 2-inch (5cm) pieces
garnish
- 4 tbspparmesan cheese, grated(optional)
Equipment
ladle · large pot · cutting board · knife
The method
Step by step
- 1
In a large pot or Dutch oven, heat the olive oil over medium heat.
About 1 min
- 2
Add the smashed garlic clove and cook for about one minute until fragrant, but not browned.
About 1 min
Cook’s note: Keeping the clove whole makes it easy to remove later.
- 3
Add the cauliflower florets to the pot, season with salt and black pepper, and stir to coat.
- 4
Sauté for 5-7 minutes, stirring occasionally, until the cauliflower is lightly golden at the edges.
About 6 min
Cook’s note: This step builds a base of flavor for the soup.
- 5
Stir in the tomato paste and cook for another minute until it darkens slightly.
About 1 min
- 6
Pour in the hot water, add the thinly sliced potato, and scrape the bottom of the pot to release any browned bits.
About 1 min
- 7
Bring the soup to a rolling boil.
About 5 min
- 8
Add the broken spaghetti pieces to the boiling soup and stir well to prevent sticking.
About 1 min
- 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.
About 8 min
Cook’s note: The soup will thicken as the pasta releases its starches.
- 10
Find and discard the smashed garlic clove.
- 11
Ladle the soup into bowls and serve immediately, topped with the grated parmesan cheese.
About 1 min
Per serving
Nutrition
- Calories
- 395.8kcal
- Protein
- 15.1g
- Carbs
- 50.6g
- Fat
- 15.7g
- Fibre
- 5.1g
- Sugar
- 5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat gently on the stovetop, adding a splash of water or broth as the pasta will have absorbed more liquid.