A thick, rich soup that doesn’t demand much time to prepare. This soup is an exception to the soup rule in that it should not be prepared well in advance because the cauliflower and macaroni risk being overcooked and becoming mushy. Serve with a good whole-grain bread to add more protein to your meal.
SERVES 6 AS A MAIN COURSE
2 tablespoons butter
Вј cup olive oil
6 cloves garlic, minced
2 medium onions, diced
2 tablespoons tomato paste
10 cups Vegetable Stock
1 tablespoon tamari or other soy sauce
1 bay leaf
Вј teaspoon dried oregano
Вј teaspoon dried basil
Вј teaspoon dried thyme
1ВЅ teaspoons salt
Liberal seasoning freshly ground pepper
1 medium cauliflower (2 pounds)
1 cup macaroni
2 eggs, well beaten
Вј cup minced fresh parsley
Grated Parmesan cheese
- In a large stockpot over medium heat melt the butter with the olive oil. Add the garlic and onions, and cook for 10 minutes, stirring often.
- Add the tomato paste and cook for 1 minute. Add the vegetable stock, soy sauce, herbs, salt, and pepper, and bring to a boil. May be prepared to this point up to 48 hours in advance. Bring to a boil before proceeding with the next step.
- Cut the cauliflower into bite-size pieces. When the soup is boiling add the cauliflower and macaroni. Bring the soup to a boil again, reduce the heat, and cook for 20 minutes, or until the cauliflower and macaroni are tender, not mushy. Stir occasionally or the macaroni will stick to the bottom.
- Raise the heat and bring the soup to a rolling boil and add the beaten eggs. Keep stirring until fine shreds form, about 30 seconds. Stir in the parsley. Serve in soup bowls with a liberal amount of grated cheese on each serving.