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.
What can you do with a 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 😉
Romanesco soup recipe
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 with romaneco
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.