Pumpkin, cauliflower and romanesco soup

Pumpkin, cauliflower and romanesco soup

4.2 32 Bewertung

Zubereitung 10 Min

Gesamt 45 Min

6 portion

Zutaten

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

Schwierigkeitsgrad

einfach

Nährwerte pro 1 portion

Protein 5.6 g

Kalorien 639 kJ / 153 kcal

Fett 6.6 g

Ballaststoff 4.5 g

Kohlenhydrate 17.7 g

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