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.
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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
  1. Bring a large pot of water to a boil and cook your miniature pasta shells as per package directions. Don't over cook them.
  2. Drain and set aside.
  3. In a large soup pot heat your oil over medium heat and add your chopped onion and 1 tsp of salt.
  4. Cook until soft and then add the garlic and cook for another 30 seconds.
  5. 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.
  6. Transfer the soup to a high speed blender and puree it until very smooth and then puree a little longer;)
  7. It will be very thick at this point.
  8. Transfer it back to the soup pot and add 1 cup of water, the lemon juice and cooked pasta shells.
  9. Stir to combine and season with pepper.
  10. 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/