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Pumpkin, cauliflower and romanesco soup

Pumpkin, cauliflower and romanesco soup
4.2 32 rating
Prep. 10 min
Total 45 min
6 portion
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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

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