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Cauliflower Soup; Chorizo and Pepperonata Pasta
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Ingredients
- 60 g Parmesan cheese, cut in pieces (2 cm)
- 220 g onions, quartered
- 4 garlic cloves
- 120 g carrots, peeled, sliced (1 cm)
- 50 g unsalted butter, cut in pieces
- 50 g plain flour
- 350 g cauliflower, cut in small florets
- 150 g potatoes, cubed (2 cm)
- 1700 g water
- 100 g milk
-
3
vegetable stock cubes (for 0.5 l each), crumbled, or to taste
or 3 tsp vegetable stock paste, crumbled, or to taste -
3
sprigs fresh thyme, leaves only
or 1 ½ tsp dried thyme, leaves only - 1 ½ tsp salt
- ½ tsp ground black pepper, plus 2-3 pinches
- 200 g chorizo, sliced (1 cm) (see tip)
- 10 g olive oil
- 230 g mixed peppers, cut in strips (approx. 1 cm x 4 cm)
-
250
g dried penne pasta (approx. 10 minutes cooking time)
or 250 g short pasta, dried (approx. 10 minutes cooking time) - 25 - 30 g white wine vinegar
- 1 tsp sugar
- fresh basil leaves, for garnishing
- Nutrition
- per 1 portion
- Calories
- 2232.9 kJ / 533.7 kcal
- Protein
- 31.7 g
- Carbohydrates
- 87.8 g
- Fat
- 33.8 g
- Saturated fat
- 13.2 g
- Fiber
- 13.3 g
- Sodium
- 669.8 mg
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