Cauliflower Soup; Chorizo and Pepperonata Pasta

Cauliflower Soup; Chorizo and Pepperonata Pasta

2.7 7 valutazioni
Prep. 5min
Totale 35min
6 portions

Ingredienti

  • Parmesan cheese cut in pieces (2 cm)
    60 g
  • onions quartered
    220 g
  • garlic cloves
    4
  • carrots peeled, sliced (1 cm)
    120 g
  • unsalted butter cut in pieces
    50 g
  • plain flour
    50 g
  • cauliflower cut in small florets
    350 g
  • potatoes cubed (2 cm)
    150 g
  • water
    1700 g
  • milk
    100 g
  • vegetable stock cubes (for 0.5 l each) crumbled, or to taste
    3
    3 tsp vegetable stock paste, crumbled, or to taste
  • fresh thyme leaves only
    3 sprigs
    1 ½ tsp dried thyme, leaves only
  • salt
    1 ½ tsp
  • ground black pepper plus 2-3 pinches
    ½ tsp
  • chorizo sliced (1 cm) (see tip)
    200 g
  • olive oil
    10 g
  • mixed peppers cut in strips (approx. 1 cm x 4 cm)
    230 g
  • dried penne pasta (approx. 10 minutes cooking time)
    250 g
    250 g short pasta, dried, (approx. 10 minutes cooking time)
  • white wine vinegar
    25 - 30 g
  • sugar
    1 tsp
  • fresh basil leaves for garnishing

Valori nutritivi per 1 portion

Calorie 533.7 kcal / 2232.9 kJ
Proteine 31.7 g
Grassi 33.8 g
Carboidrati 87.8 g
Fibre 13.3 g
Grassi saturi 13.2 g
Sodio 669.8 mg

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