Diabetic-Friendly Cauliflower Pasta Soup Recipe

About this recipe

A hearty and comforting cauliflower pasta soup tailored for a diabetic-friendly dinner. This vegetarian dish is packed with flavor and perfect for solution seekers looking for a balanced meal.

Ingredients

• 200 g Cauliflower Florets
• 500 ml Bertolli Extra Virgin Olive Oil
• 100 g Garlic - Single Clove
• 1 Kg Kissan Tomato Paste
• 250 g Zucchini Yellow
• 100 g Old Hill Parmesan Cheese
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Break the cauliflower into small florets, cutting larger pieces into halves or quarters to ensure uniform size, about 1/2-inch each.
2. 2. Heat 2 tablespoons of olive oil in a soup pot over medium heat. Add the cauliflower, minced garlic, 1 teaspoon of salt, and a pinch of black pepper. Stir gently and cook until the cauliflower is well coated and fragrant, about 5 minutes.
3. 3. Stir in 1 tablespoon of tomato paste and pour in 2 1/2 cups of hot water. Add 1 medium zucchini, sliced into thin rounds, and bring the mixture to a boil.
4. 4. Break 1/2 pound of whole wheat linguine into 1-2 inch pieces and add them to the pot. Continue boiling, stirring occasionally, until the pasta is tender and has absorbed some of the liquid, about 10-12 minutes.
5. 5. Before serving, remove the garlic clove from the soup. Adjust seasoning with additional salt and pepper if needed.
6. 6. Serve the soup hot, garnished with 3 tablespoons of freshly grated Parmesan cheese for a finishing touch.