Italian Cauliflower Soup with Gnocchi
This soup is simple and easy to make, wholesome, healthy and nutritious. Most importantly, it's full of flavour even without pasta, or extra cheese. You can enjoy it as a minestrone or blend into a cream before adding the pasta; the latter is how I personally like it.
Equipment
- 1 chopping board
- 1 chopping knife
- 1 vegetable peeler
- 1 large pot
- 1 small pot
- 1 strainer spoon
- 1 soup ladle
Ingredients
- 3 tbsp Belmorso Extra Virgin Olive Oil plus more for drizzling when serving
- 1 onion medium
- 2 garlic cloves
- 2 stalks celery
- 3 carrots medium
- 1 cauliflower medium sized, about 700gr
- 2 vegetable stock cubes
- 1.5 litre water or enough to cover all the vegetables in the pot
- 200 ml cooking cream we are using dairy free
- 500 gr gnocchi between 10 to 15 per bowl
- salt enough to season
- black pepper enough to season
- your favourite Italian herb optional for extra flavour
- 1 tbsp pecorino cheese for grating or grated parmesan cheese
Instructions
- Prepare all the ingredients you need. See ingredients list.3 tbsp Belmorso Extra Virgin Olive Oil, 1 onion, 2 garlic cloves, 2 stalks celery, 3 carrots, 1 cauliflower, 2 vegetable stock cubes, 1.5 litre water, 200 ml cooking cream, 500 gr gnocchi, salt, black pepper, your favourite Italian herb, 1 tbsp pecorino cheese
- Wash, peel and cut the onion, garlic, carrots, and celery to make the soffritto.
- Wash and cut your cauliflower head into florets.
- Add your soffritto vegetables (onion, garlic, carrots and celery) to a large pot with 3 tablespoons of Belmorso Extra Virgin Olive Oil. Mix and leave to golden for around 5 minutes; continue mixing from time to time and lower the heat.
- Prepare the vegetable stock by placing both cubes in a bowl with water and heating it up in the microwave for 2 to 3 minutes. Then use a spoon to stir the stock cube into the water and help it melt.
- Add the cut cauliflower florets to your soffritto vegetables.
- Add the bowl of water with the melted vegetable stock cubes.
- Add enough water, about 1.5 litres, to cover all the vegetables in the pot.
- Add the cooking cream. You can use regular cream or dairy free cream.
- Mix everything, season with salt and pepper, cover the pot with its lid and leave to simmer for 40 minutes over low heat. Feel free to add the optional Italian herb for extra flavours (oregano or thyme are good choices).
- After 30 minutes, fill a medium sized pot with water, season with salt and leave to boil. Then add the gnocchi and leave to cook for about 2 minutes. You know they are ready once they start floating.
- Take the pot of the heat. Drain and serve the gnocchi in each bowl. Top with two or more ladleful minestrone.
- Finish by adding a crack of black pepper, a drizzle of Belmorso Extra Virgin Olive Oil, and a tablespoon of grated pecorino or parmesan cheese.
- Optional: You can choose to blend your minestrone, add it to the gnocchi in a bowl and then garnish.
Video
Notes
You can store it up to 3 days in the fridge, and for a few months in the freezer.
If you store it in the freezer, I suggest you store it without the gnocchi because the gnocchi will go mushy once defrosted.