Name: Cauliflower Spaghetti Soup with Garlic Bread
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Baguette - 1 (8 ounce); Salted butter, softened, or more to taste - 3 tablespoons; Garlic, minced, or to taste - 2 cloves; Garlic salt, or to taste - 1 pinch; Water - 3 cups; Chicken bouillon base - 1 teaspoon; Cauliflower, cut into florets - 1 medium head; Spaghetti, broken into small pieces - ¾ (16 ounce) package; Olive oil - 1 ½ tablespoons; Garlic, minced, or more to taste - 8 cloves; Tomato sauce - 3 (8 ounce) cans; Sea salt - ¼ teaspoon; Garlic salt - ¼ teaspoon; Freshly ground black pepper - ¼ teaspoon; Grated Parmesan cheese, or to taste - ¼ cup

Cauliflower Spaghetti Soup with Garlic Bread

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cauliflower Spaghetti Soup with Garlic Bread

1. Baguette - 1 (8 ounce)

2. Salted butter, softened, or more to taste - 3 tablespoons

3. Garlic, minced, or to taste - 2 cloves

4. Garlic salt, or to taste - 1 pinch

5. Water - 3 cups

6. Chicken bouillon base - 1 teaspoon

7. Cauliflower, cut into florets - 1 medium head

8. Spaghetti, broken into small pieces - ¾ (16 ounce) package

9. Olive oil - 1 ½ tablespoons

10. Garlic, minced, or more to taste - 8 cloves

11. Tomato sauce - 3 (8 ounce) cans

12. Sea salt - ¼ teaspoon

13. Garlic salt - ¼ teaspoon

14. Freshly ground black pepper - ¼ teaspoon

15. Grated Parmesan cheese, or to taste - ¼ cup

How to cook deliciously - Cauliflower Spaghetti Soup with Garlic Bread

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

Prepare garlic bread: slice baguette in half lengthwise and slather in butter. Sprinkle minced garlic and garlic salt over both sides. Put halves together and wrap in aluminum foil.

3. Stage

Bake in the preheated oven for 10 to 15 minutes. Remove from the oven and slice at an angle. Set aside.

4. Stage

While the garlic bread is in the oven, combine water and bouillon for soup in a large stockpot; bring to a boil. Add cauliflower and broken spaghetti. Stir to submerge pasta and return to a boil. Cook for 8 minutes.

5. Stage

At the same time, heat a saucepan over medium-low heat for 3 minutes. Add olive oil and then garlic; simmer until fragrant, about 1 minute. Pour in tomato sauce to sear in the garlic and oil flavor; set aside.

6. Stage

When cauliflower and pasta have cooked for 8 minutes, pour tomato sauce into the stockpot; stir to mix. Add sea salt, garlic salt, and pepper. Reduce heat to low and cook until pasta is tender yet firm to the bite, 3 to 5 minutes longer.

7. Stage

Ladle soup into bowls and sprinkle with grated Parmesan cheese. Serve with garlic bread.