 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Saw a picture of this in the Penzey's Spices catalog. It looked so good, I just had to try it. It was a nice change for us from the usual soups and it was so easy to make. I was happy to just eat this with a salad. I know we will have this again. Ingredients:
1 head cauliflower |
10 cups water |
2 tablespoons olive oil |
1 teaspoon sweet curry powder |
2 pinches cayenne pepper |
2 1/2 teaspoons salt |
1/4 teaspoon ground black pepper |
1/4 cup dry tiny pasta (such as acini de peppe) |
Directions:
1. Rinse cauliflower and cut into florets.
2. In large pot, add water, cauliflower florets, olive oil, sweet curry, cayenne pepper, salt and black pepper.
3. Bring to a boil over high heat, then reduce heat to medium-low and simmer until cauliflower is fork tender (approx 10 min).
4. Using a potato masher, break cauliflower into small pieces (do not totally mash as you would a potato).
5. Bring soup back to a boil and add pasta.
6. Cook 6-8 minutes or until the pasta is done.
|
|