Pumpkin, cauliflower and romanesco soup

Pumpkin, cauliflower and romanesco soup

4.2 35 avaliações

Preparação 10min

Total 45min

6 portion

Ingredientes

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 (opcional)
1 pinch
fresh parsley chopped
1 tbsp

Dificuldade

fácil

Nutrição por 1 portion

Proteína 5.6 g

Energia 639 kJ / 153 kcal

Gordura 6.6 g

Fibra 4.5 g

Hidratos de carbono 17.7 g

Gosta desta receita?

Inspire-se em mais de 100 000 receitas!

Registe-se e usufrua de 30 dias gratuitos. Inspire-se com o Cookidoo®. Sem compromisso.

Registe-se gratuitamente Mais Informações

Também apresentado em

Sensational Soups 10 Receitas
Suíça

Também pode gostar...

Walnut and spinach pesto

5 Min

Quinoa, Nut and Dairy Free Muesli Slice

1 Std. 45 Min

Baked whole-side of salmon with yoghurt dressing

55 Min

Warm beetroot dish

50 Min

Cauliflower Mash

25 Min

Vegetable Stock Paste (Vegan)

40 Min

Rainbow cabbage rolls with mushroom sauce

2 Std. 40 Min

Coleslaw (Thermomix® Cutter +)

10 Min

Warm zucchini salad with basil lemon dressing (Thermomix® Cutter, using modes)

20 Min

Hearty Seafood Chowder

1 Std.

Sizzling Jalapeño Cocktail (Metric)

3 Std. 5 Min

Chickpea and carrot dip

15 Min