Italian Cauliflower and Rice Soup

Italian Cauliflower and Rice Soup Recipe

A classic soup that is suitable for any occasions
Yield: 4    Preparation Time: 15 minutes    Cooking Time: 35 minutes
This is a classic and refreshing winter soup.


150g short grained rice
400g cauliflower
1.5 liters meat broth
¼ cup freshly grated Parmigiano
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt and pepper to taste

Recipe Instructions

Prepare the vegetables.
Cut the cauliflower into florets, wash them and pat them dry. Heat the oil and ½ the butter and sauté the florets until gilded. Season with salt and pepper. Add a little broth to the saucepan, cover with the lid and let them simmer for 10 minutes.

Cook the rice.
Bring the broth to the boil and add the rice and cauliflower. Mix well and cook over a low heat until the rice is done. Pour the soup into a tureen and stir in the remaining butter.

To serve.
Season with the Parmigiano and serve.