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Floret Soup

A pretty and delicately flavoured soup for a dinner-party menu. Make it in advance and reheat to serve.

Image of Floret Soup

25 g/ 1 oz butter
2 cloves of garlic, crushed
350 g/ 12 oz tiny broccoli, cauliflower and romanesco florets
100 g/ 4 oz dried pastina (any tiny shapes)
1.1 l/ 2 pt vegetable stock
Salt and freshly ground black pepper


Serves: 5


Melt the butter in a large saucepan and sauté the garlic for about 2 minutes. Add the tiny florets to the garlic and cook for about 5 minutes, stirring occasionally, until tender.

Stir the pastina into the floret mixture, cook for 1-2 minutes, then add the vegetable stock. Season with salt and freshly ground black pepper, cover and bring to the boil. Simmer for about 10 minutes, until the pastina is cooked and the florets have softened. Serve with warm, fresh bread.

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