
Devices & Accessories
Cauliflower Soup; Chorizo and Pepperonata Pasta
Prep. 5min
Total 35min
6 portions
Ingredients
-
Parmesan cheese cut in pieces (2 cm)60 g
-
onions quartered220 g
-
garlic cloves4
-
carrots peeled, sliced (1 cm)120 g
-
unsalted butter cut in pieces50 g
-
plain flour50 g
-
cauliflower cut in small florets350 g
-
potatoes cubed (2 cm)150 g
-
water1700 g
-
milk100 g
-
vegetable stock cubes (for 0.5 l each) crumbled, or to taste3
-
fresh thyme leaves only3 sprigs
-
salt1 ½ tsp
-
ground black pepper plus 2-3 pinches½ tsp
-
chorizo sliced (1 cm) (see tip)200 g
-
olive oil10 g
-
mixed peppers cut in strips (approx. 1 cm x 4 cm)230 g
-
dried penne pasta (approx. 10 minutes cooking time)250 g
-
white wine vinegar25 - 30 g
-
sugar1 tsp
-
fresh basil leaves for garnishing
Nutrition per 1 portion
Calories
533.7 kcal /
2232.9 kJ
Protein
31.7 g
Fat
33.8 g
Carbohydrates
87.8 g
Fiber
13.3 g
Saturated fat
13.2 g
Sodium
669.8 mg
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9 Recipes
UK and Ireland
UK and Ireland
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