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Caulilflower Soup

Caulilflower Soup


  • 2 tablespoons extra virgin olive oil (EVOO), two turns of the pan

  • Head of cauliflower chopped

  • Large onion diced

  • 3 cloves of diced garlic

  • 1 cup of diced celery

  • 4 carrots sliced or shredded

  • Salt and freshly ground pepper

  • 1 bay leaf

  • Handful of chopped parsley

  • 1 package of frozen peas

  • Generous handful Italian parsley

  • 1 bay leaf

  • Salt and pepper

  • 4 cups of chicken broth

  • 1-1 1/2 cup cooked ditalini pasta

  • 1/2 cup Parmigiano Reggiano or shredded cheddar (to add to the soup at the table)


Heat the EVOO in a soup pot over medium high heat. Sauté onion, garlic, celery and carrot in EVOO till translucent. Add chopped cauliflower and sauté for a few more minutes.  Add broth to cover. Add about 1 cup of water to taste. Cook till cauliflower is tender. Add peas and heat through. Add chopped parsley at the end. Cook pasta separately. Add cooked pasta. If you’re watching calories, don’t add the pasta. Pass the cheese at the table.