Parmesan and cauliflower soup recipe

Recipe for parmesan and cauliflower soup in our easy vegetarian recipes collection.

Recipe ingredients

• 1 large cauliflower
• 5 cups vegetable stock or water
• 6 ounces farfalle
• 2/3 cup single cream or milk
• Freshly grated nutmeg
• Pinch of cayenne pepper
• 4 tablespoons freshly grated Parmesan cheese
• Salt and ground black pepper
• For the Melba toast:
  • 3 to 4 slices day old white bread
  • Freshly grated Parmesan cheese for sprinkling
  • 1/4 teaspoon paprika

How to make parmesan and cauliflower soup

• Cut the leaves and central stalk away from the cauliflower and discard.
• Divide the cauliflower into similar size florets.
• Bring the stock to the boil and add the cauliflower.
• Simmer for about 10 minutes or until very soft.
• Remove the cauliflower slotted spoon and place in a blender or food processor.
• Add the pasta to the stock and simmer for 10 minutes until tender.
• Drain, reserve the pasta and pour the liquid over the cauliflower.
• Add the cream or milk, nutmeg and cayenne to the cauliflower and blend until smooth.
• Press the soup through a sieve then stir in the cooked pasta.
• Reheat the soup and stir in the Parmesan. Season to taste.
• Meanwhile make the Melba toast. Preheat the oven to 350 degrees F.
• Toast the bread lightly on both sides.
• Quickly cut off the crusts and split each slice in half horizontally.
• Scrape off any doughy bits and sprinkle with Parmesan and paprika.
• Place on a baking sheet and bake in the oven for about 10 to 15 minutes or until uniformly golden. Serve with the soup.
• A silky smooth, mildly cheesy soup. It makes an elegant dinner-party soup served with crisp Melba toast.

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