Pumpkin, cauliflower and romanesco soup

Pumpkin, cauliflower and romanesco soup

4.2 35 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...

Savoy cabbage with curry leaves & mustard seeds

20min

Cauliflower Mash

25min

Cold and Flu Tea Bombs

6 h 25min

Vegetable Stock Paste (Vegan)

40min

Quinoa, Nut and Dairy Free Muesli Slice

1 h 45min

Gruyère and asparagus Dutch baby pancake

50min

Warm zucchini salad with basil lemon dressing (Thermomix® Cutter, using modes)

20min

Hearty Seafood Chowder

1 h

Chickpea and carrot dip

15min

Black-eyed bean stew with baby squid

5 h 15min

Baked whole-side of salmon with yoghurt dressing

55min

Rainbow cabbage rolls with mushroom sauce

2 h 40min