Cauliflower Soup; Chorizo and Pepperonata Pasta

Name: Cauliflower Soup; Chorizo and Pepperonata Pasta
Prep time: 5 min
Cook time: 35 min
Total time: 35 min
Yield: 6 portions
Ingredients: 60 g Parmesan cheese; 220 g onions; 4 garlic cloves; 120 g carrots; 50 g unsalted butter; 50 g plain flour; 350 g cauliflower; 150 g potatoes; 1700 g water; 100 g milk; 3 vegetable stock cubes (for 0.5 l each); 3 sprigs fresh thyme; 1 ½ tsp salt; ½ tsp ground black pepper; 200 g chorizo; 10 g olive oil; 230 g mixed peppers; 250 g dried penne pasta; 25 - 30 g white wine vinegar; 1 tsp sugar; fresh basil leaves

2.7 (7 ratings)

Difficulty easy

Preparation time 5 min

Total time 35 min

Serving size 6 portions

Ingredients

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

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
Fibre: 13.3 g
Sodium: 669.8 mg