Pumpkin, cauliflower and romanesco soup

Name: Pumpkin, cauliflower and romanesco soup
Prep time: 10 min
Cook time: 45 min
Total time: 45 min
Yield: 6 portion
Ingredients: 20 g Parmesan cheese; 30 g celery stalks; 50 g onion; 30 g carrot; 2 leaves fresh sage; 30 g extra virgin olive oil; 250 g pumpkin flesh; 250 g cauliflower; 250 g romanesco cauliflower; 1000 g water; 1 tbsp vegetable stock paste, homemade; 100 g dried soup pasta; 1 tbsp fresh parsley

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Dificultad fácil

Tiempo de preparación 10min

Tiempo total 45min

Raciones 6 portion

Ingredientes

20 g Parmesan cheese
30 g celery stalks, cut into pieces
50 g onion, cut into pieces
30 g carrot, peeled and cut into pieces (2 cm)
2 leaves fresh sage, washed and dried
o bien 1 tsp dried sage leaves
30 g extra virgin olive oil, plus extra for serving
250 g pumpkin flesh, cut into pieces (1 cm)
250 g cauliflower, in florets
250 g romanesco cauliflower, in florets
1000 g water
1 tbsp vegetable stock paste, homemade
o bien 1 vegetable stock cube (for 0.5 l)
100 g dried soup pasta, e.g. risoni pasta
1 pinch fine salt (opcional)
1 tbsp fresh parsley, chopped

Inf. nutricional: por 1 portion
Calorías: 639 kJ / 153 kcal
Proteína: 5.6 g
Carbohidratos: 17.7 g
Grasa: 6.6 g
Fibra: 4.5 g