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Crema di Cavolo Romanesco (Romanesco Broccoli Soup) Recipe

Recipe by: 106a802496d678ba

"Romanesco broccoli, sometimes known as Romanesco cauliflower, is a beautiful vegetable that has tightly packed, lime green florets in the shape of a flower. It has a nuttier taste compared to broccoli or cauliflower and is perfect for making a velvety vegan soup."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook42 m
  • Ready In1 h 7 m
  • 1Heat olive oil in a saucepan over medium-low heat. Add carrot, shallot, and celery; cook and stir until fragrant, 2 to 3 minutes. Add Romanesco broccoli and potatoes.
  • 2Pour hot water into the saucepan. Season with salt and pepper. Cook, covered, until broccoli and potatoes are soft, about 40 minutes. Puree soup with an immersion blender until smooth.
Footnotes
  • Cook's Notes:
  • You can serve as-is or add some grilled prawns on top.
  • Puree soup in a food processor instead of using an immersion blender if preferred.
Ingredients
  • 2 servings
  • 295 cals
  • 2 tablespoons extra-virgin olive oil
  • 1 small carrot, finely chopped
  • 1 shallot, finely chopped
  • 1/2 rib celery, finely chopped
  • 3 1/2 ounces Romanesco broccoli, tough parts discarded, chopped
  • 2 small potatoes, peeled and chopped
  • 4 cups hot water
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    295
    15%
  • Fat:
    13.8
    21%
  • Carbs:
    39.4
    13%
  • Protein:
    5.4
    11%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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