Pasta and Cauliflower Soup Federica

Ingredients for Pasta and Cauliflower Soup Federica

• 1.9L chicken stock (page 303

• not canned broth)

• 1 teaspoon fine sea salt

• 1.1kg cauliflower (preferably Romanesco), cut into 1-inch-wide florets

• 110g spaghetti, broken into roughly 1 1/4-inch pieces

• 120ml extra-virgin olive oil (preferably Sicilian)

• 60g finely grated Pecorino (preferably Sicilian) or Parmigiano-Reggiano (240ml )

How to make Pasta and Cauliflower Soup Federica

Bring stock to a boil in a 4- to 5-quart heavy pot over high heat and add sea salt and pepper to taste.

Stir in cauliflower and simmer, covered, until just tender, about 5 minutes. Stir in pasta and simmer, uncovered, stirring occasionally, until al dente, 10 to 15 minutes (pasta takes longer to cook in stock than in water).

Stir in sea salt to taste and serve soup drizzled with olive oil and sprinkled with cheese.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.