This delicious, healthy and very nutritious Romanesco soup ticks all the boxes. It is comforting, creamy, delicately nutty, and nutritious.
It is not only a very pretty vegetable, but as well very tasty! A romanesco is flavour wise in between a broccoli and a cauliflower. It is more crunchy in texture, and has a delicate nutty flavour.
Estimated reading time: 3 minutes
🥘 Main ingredients
- white onion
- home made vegetable stock
- ground mace or nutmeg
- lemon juice
- olive oil
- toasted seeds or walnuts
- cashew sour cream
- rustic bread
💭 Tips on how to use Romanesco
You can basically treat a romanesco as you would treat broccoli. You can Blanch the florets, shock the blanched florets in a ice bad, in order to keep the beautiful colour. Then you can use them in a cold salad, in a pasta dish, or with other vegetables on a vegetable tray. Romanesco is great for roasting as well (with roasted garlic ;). It really brings out the nuttiness. Use a bit of olive oil , and course sea salt and don't be afraid to put a little char on it.
The main thing in general is, like with Broccoli, not to overcook your romanesco. You would want to keep the crunchy texture. Unless you are making a soup 😉
🔪 Serving tips
In this recipe I combined the creamy silkiness of the soup with the crunchy nuttiness of the roasted florets. I don't know about you, but I always like to have a bit of crunch on a creamy soup. I love the contrast of the textures. The nuttiness of the roasted florets work great with a drizzle of lemon juice, and as a total it really adds to the whole flavour experience of the soup.
I very much enjoyed this soup with a piece of rustic bread, and cashew sour cream. To get the super easy and quick recipe of the cashew sour cream, check out my recipe;
🍷 Wine pairing
These type of vegetables are not easy to pair with wines, like artichoke and asparagus. But if you do want to enjoy a glass with this soup go for a nice light white. Like a albarino, a pinot grigio, or a sauvignon blanc. Cheers!
I hope you will enjoy this vibrant pretty looking vegetable as much as I do. If you do use this recipe, please add @haricoco1 to your instagram post, I always love to see other creations.
- 1 Romanesco cut in florets
- 1 white onion chopped
- 1 regular size potato peeled and diced
- 2 cloves garlic chopped
- 1200 ml (5 cups) home made vegetable stock
- ½ teaspoon ground mace or nutmeg
- ½ Tablespoon lemon juice
- 1 Tablespoon olive oil
- handful of toasted seeds or walnuts
- 2 Tablespoon cashew sour cream optional
- 4 slices of rustic bread
- sea salt
- Preheat the oven to 180C / 350F
- Take about 10 nice florets apart and rub them in olive oil and course sea salt.
- Roast the florets in the oven approx. 20 - 25 minutes.
- Meanwhile saute the onion with a pinch of salt in a heavy based pot, after 5 minutes add the garlic and stir for 1-2 minutes.
- Add the romanesco florets and the diced potato and stir for another 2 minutes.
- Pour in the vegetable stock and bring to the boil.
- Leave it to simmer until the romanesco and potato is cooked. Leave to cool down a bit.
- Once cool enough, blend your soup, and re-heat again.
- Add the mace, and season to taste.
- When your roasted florets are nicely browned, take them out of the oven and add the lemon juice.
- Serve your soup with a few roasted florets on top, and a handful of toasted seeds or walnuts.
- Spread some cashew sour cream on a rustic slice of bread and serve along side the soup (optional)