Carrot and Cauliflower SoupClick to Play

Carrot and Cauliflower Soup

Minestra di Carote e Cavolfiore

Mary Ann Esposito

A classic soup of the Piedmont that is thickened with sieved rice.

Serves 6


1 small head cauliflower, separated into florets
2 tablespoons Filippo Berio olive oil
2 large leeks, finely chopped
4 cups vegetable or chicken stock
1/2 cup Arborio rice
3 large carrots, peeled and coarsely chopped
1/2 cup heavy cream
Salt to taste
Grinding white or black pepper
Fresh parsley


Steam the florets in a double boiler until tender, drain, let cool then finely chop

Heat oil in a medium size sauté pan over medium heat.  Add the leeks and cook them until soft but not browned.  Set aside.

Bring broth to boil in a large saucepan. Add cooked leeks, carrots and rice.  Reduce the heat to simmer and let cook until the rice is completely soft, about 25 minutes.

Transfer the soup to a food processor, blender or use an immersion blender to puree until smooth.

Pour soup into a fine meshed sieve and place over a large bowl. After the soup has drained push the remaining solids through with a wooden spoon.  This will help to thicken the soup.

Serve the soup hot with a sprinkling of parsley over the top.

This recipe is featured on show 2410 - Piedmont Veggies.

item recipe is featured in Episode 2410 of Season 24.

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