Pumpkin, cauliflower and romanesco soup

Pumpkin, cauliflower and romanesco soup

4.2 32 ratings

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...

Green Lentil Risotto with Asparagus

Green Lentil Risotto with Asparagus

45 min

Shiitake Mushroom Soup with Burdock Root

Shiitake Mushroom Soup with Burdock Root

35 min

Broccoli Red Lentil Soup

Broccoli Red Lentil Soup

30 min

Turmeric cauliflower soup (Post-natal)

Turmeric cauliflower soup (Post-natal)

50 min

Pumpkin soup

Pumpkin soup

35 min

Cream of chard soup

Cream of chard soup

35 min

Borscht

Borscht

50 min

Spiced Vegan Pumpkin Cauliflower Soup

Spiced Vegan Pumpkin Cauliflower Soup

30 min

Cabbage soup

Cabbage soup

50 min

Chickpea soup with spinach

Chickpea soup with spinach

40 min

Stewed vegetables

Stewed vegetables

45 min

Pumpkin and ginger soup

Pumpkin and ginger soup

35 min