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

Fibre 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®. No strings attached.

Sign up for free More information

Also featured in

Sensational Soups 10 Recipes
Switzerland

You might also like...

Pistachio cheesecakes with mango

Pistachio cheesecakes with mango

2 h 30min

Asparagus, Parmesan rice and lemon sabayon sauce

Asparagus, Parmesan rice and lemon sabayon sauce

1 h

Pumpkin and ginger soup

Pumpkin and ginger soup

35min

Versatile chunky soup

Versatile chunky soup

50min

Turmeric cauliflower soup (Post-natal)

Turmeric cauliflower soup (Post-natal)

50min

Vegetable harrira soup

Vegetable harrira soup

45min

Cauliflower and sweet potato salad with nuts

Cauliflower and sweet potato salad with nuts

40min

Fish curry

Fish curry

35min

Mushroom ragu with polenta toast

Mushroom ragu with polenta toast

1 h 40min

Lentil and spinach soup

Lentil and spinach soup

50min

Spinach potato soup with savoury egg custard

Spinach potato soup with savoury egg custard

45min

Danish Split Pea Soup

Danish Split Pea Soup

1 h