Cauliflower Soup; Chorizo and Pepperonata Pasta

Name: Cauliflower Soup; Chorizo and Pepperonata Pasta
Prep time: 5 min
Cook time: 35 min
Total time: 35 min
Yield: 6 portions
Ingredients: 60 g Parmesan cheese; 220 g onions; 4 garlic cloves; 120 g carrots; 50 g unsalted butter; 50 g plain flour; 350 g cauliflower; 150 g potatoes; 1700 g water; 100 g milk; 3 vegetable stock cubes (for 0.5 l each); 3 sprigs fresh thyme; 1 ½ tsp salt; ½ tsp ground black pepper; 200 g chorizo; 10 g olive oil; 230 g mixed peppers; 250 g dried penne pasta; 25 - 30 g white wine vinegar; 1 tsp sugar; fresh basil leaves

2.7 7 évaluations

Préparation 5min

Total 35min

6 portions

Ingrédients

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