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Cauliflower Soup; Chorizo and Pepperonata Pasta
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Cauliflower Soup; Chorizo and Pepperonata Pasta

2.7 (6 ratings)

Ingredients

  • 60 g Parmesan cheese, cut in pieces (2 cm)
  • 220 g onions, quartered
  • 120 g carrots, peeled, sliced (1 cm)
  • 4 garlic cloves
  • 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, or to taste
  • 3 sprigs fresh thyme, leaves only
    or 1 ½ tsp dried thyme
  • 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)
  • 8 - 10 fresh basil leaves, plus extra for garnishing
  • 250 g dried penne pasta (approx. 10 minutes cooking time)
    or 250 g short pasta, dried, any type (approx. 10 minutes cooking time)
  • 25 - 30 g white wine vinegar
  • 1 tsp sugar

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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