Cauliflower potato soup

This soup is easy to make and full of flavour. It’s especially nice in the colder months but you can make a lighter version leaving out the pasta. For protein I used chickpeas but you could add cooked chicken or turkey. Use any mixture of your favorite herbs for this soup recipe. I’ve gone for rosemary and parsley, but you can use fresh thyme, oregano or even mint or sage.



  • a small cauliflower, trimmed of leaves and stalks and cut into small florets
  • 2-3 potatoes, peeled and cut into 1 cm cubes
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1-2 garlic cloves, crushed
  • peperoncino flakes (optional)
  • 750 g vegetable or chicken stock
  • 1 can (400 g) chickpeas, rinsed
  • 200 g orzo pasta (risoni) or other small pasta of your choice
  • extra virgin olive oil
  • salt and pepper
  • grated Parmigiano
  • rosemary and parsley
  1. Heat a few Tbls of oil in a large soup pot and fry the chopped carrot and onion gently for a few minutes and then add the crushed garlic and the peperoncino if using.
  2. Tip in the cauliflower and potatoes, stir and then pour in the stock.
  3. Season with salt and pepper and bring to a boil.
  4. Lower the heat and simmer for 15 minutes before adding the rinsed chickpeas, parsley and rosemary.
  5. Add the pasta, bring to a boil and cook for 10 minutes.
  6. Plate and add grated Parmigiano on top.

For VEGAN option, leave out the Parmigiano


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