Tomato cauliflower soup

Ingredients for 4 servings:

• 1 large cauliflower
• 2 bags of noodles (star-shaped noodles)
• 1 small can of tomato paste
• Ketchup to taste
• 1 large onion(s)
• 50 g bacon
• 2 tbsp flour
• 2 tbsp butter
• salt and pepper
• n. B. herbs, frozen
• n. B. garlic

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 30 minutes

According to my mom’s recipe – I loved it as a child

Clean the cauliflower, cut into florets, and cook in salted water until tender (save the water!). Pre-cook the pasta, drain, and rinse. Set both aside. Dice the bacon and onion, then fry in the butter. Add the flour and make a roux. First, add the tomato paste and fry briefly, then deglaze with a little of the cauliflower cooking water. Bring to a boil, and add enough water until the soup is just slightly thickened. Season to taste with ketchup, salt, and pepper, and add garlic if desired. Add the pasta and cauliflower and heat quickly through. Season again and stir in herbs to taste. Tastes even better reheated!