Pumpkin, cauliflower and romanesco soup

Pumpkin, cauliflower and romanesco soup

4.2 32 rating

Prep. 10 min

Total 45 min

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...

Spinach potato soup with savoury egg custard

Spinach potato soup with savoury egg custard

45 min

Spinach potato soup with savoury egg custard

Spinach potato soup with savoury egg custard

45 min

Beetroot soup with herb dumplings

Beetroot soup with herb dumplings

1 h 10 min

Pumpkin and ginger soup

Pumpkin and ginger soup

35 min

Zucchini soup

Zucchini soup

25 min

White zucchini and cannellini bean soup

White zucchini and cannellini bean soup

25 min

Meatballs in Spanish sauce

Meatballs in Spanish sauce

55 min

Cream of chard soup

Cream of chard soup

35 min

Smooth fennel and carrot soup

Smooth fennel and carrot soup

40 min

Smooth cauliflower soup

Smooth cauliflower soup

50 min

Lentil and spinach soup

Lentil and spinach soup

50 min

Creamy capsicum and zucchini soup

Creamy capsicum and zucchini soup

40 min