Pumpkin, cauliflower and romanesco soup

Pumpkin, cauliflower and romanesco soup

4.2 32 rating

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...

Pumpkin Risotto

50min

Lentil and pumpkin pot pies

1 h 25min

Chickpea and carrot dip

15min

Spinach, Lemon and Lentil Soup

50min

Mushroom pastry

45min

Pepper vinaigrette

5min

Leek and potato soup with crispy smoked ham

40min

Cabbage soup

50min

Versatile chunky soup

50min

Spiced Vegan Pumpkin Cauliflower Soup

30min

Smooth cauliflower soup

50min

Zucchini, lentil and coconut stew

30min