Creamy Cauliflower Soup with Miniature Pasta Shells
Prep time
Cook time
Total time
A delicious, thick, creamy cauliflower soup with a flavourful dollop of pesto.
Website: WhatTheHeckDoIEatNow.com
Adapted From: Coscarelli, Chloe. "Cauliflower Soup With Pesto and Pasta Shells". Chloe's Vegan Italian Kitchen.
Serves: 4
Ingredients
1 cup miniature pasta shells (use brown rice pasta shells for a gluten free option)
2 tbsp olive oil
1 onion chopped
2 tsp salt
3 cloves of garlic, minced
2 cups vegetable broth
1 large head of cauliflower chopped into florets
1 cup of water
2 tsp lemon juice
freshly ground black pepper
Pesto sauce of your choice
Instructions
Bring a large pot of water to a boil and cook your miniature pasta shells as per package directions. Don't over cook them.
Drain and set aside.
In a large soup pot heat your oil over medium heat and add your chopped onion and 1 tsp of salt.
Cook until soft and then add the garlic and cook for another 30 seconds.
Add your broth and bring it to a boil and then add your cauliflower florets and the remaining 1 tsp of salt and let it simmer until cauliflower is soft about 9 minutes.
Transfer the soup to a high speed blender and puree it until very smooth and then puree a little longer;)
It will be very thick at this point.
Transfer it back to the soup pot and add 1 cup of water, the lemon juice and cooked pasta shells.
Stir to combine and season with pepper.
Add a small dollop of pesto to each individual bowl and swirl it in before serving.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2015/11/01/creamy-cauliflower-soup-with-pasta-shells/