Pumpkin, cauliflower and romanesco soup

Pumpkin, cauliflower and romanesco soup

4.2 32 ratings

Prep. 10min

Total 45min

6 portion

Ingredients

Parmesan cheese
20 g
celery stalks cut into pieces
30 g
onion cut into pieces
50 g
carrot peeled and cut into pieces (2 cm)
30 g
fresh sage washed and dried
2 leaves
1 tsp dried sage leaves
extra virgin olive oil plus extra for serving
30 g
pumpkin flesh cut into pieces (1 cm)
250 g
cauliflower in florets
250 g
romanesco cauliflower in florets
250 g
water
1000 g
vegetable stock paste, homemade
1 tbsp
1 vegetable stock cube (for 0.5 l)
dried soup pasta e.g. risoni pasta
100 g
fine salt (optional)
1 pinch
fresh parsley chopped
1 tbsp

Difficulty

easy

Nutrition per 1 portion

Protein 5.6 g

Calories 639 kJ / 153 kcal

Fat 6.6 g

Fiber 4.5 g

Carbohydrates 17.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Sensational Soups 10 Recipes
Switzerland

You might also like...

Spiced Vegan Pumpkin Cauliflower Soup

30min

Honey Blueberry Cobbler

1 h 40min

Carrot and Brussels Sprouts Risotto

35min

Creamy cauliflower and blue cheese pasta

40min

Savoury tofu quiche

1 h 30min

Cauliflower and sweet potato lasagne

1 h 35min

Smooth cauliflower soup

50min

Cabbage soup

50min

Zucchini, lentil and coconut stew

30min

Pumpkin and tempeh bobotie

1 h 5min

Roasted eggplant

1 h 35min

Sweet potato frittata with coriander chilli sauce

1 h 35min