Romanesco soup, Creamy and nutritious!

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.

soup in bowl

Estimated reading time: 3 minutes

πŸ₯˜ Main ingredients

  • Romanesco
  • white onion
  • potato
  • garlic
  • home made vegetable stock
  • ground mace or nutmeg
  • lemon juice
  • olive oil
  • toasted seeds or walnuts
  • cashew sour cream
  • rustic bread

πŸ’­ 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 πŸ˜‰

πŸ”ͺ 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

two glasses of white wine

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.

πŸ“‹ Recipe

romanesco soup in bowl

Romanesco soup

Creamy and delicious
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 285.24kcal

Ingredients

  • 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
  • 1/2 teaspoon ground mace or nutmeg
  • 1/2 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
  • pepper

Instructions

  • 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)

Nutrition

Serving: 1g | Calories: 285.24kcal | Carbohydrates: 34.14g | Protein: 11.99g | Fat: 11.91g | Saturated Fat: 1.9g | Trans Fat: 0.01g | Cholesterol: 3.12mg | Sodium: 1325.46mg | Fiber: 6.91g | Sugar: 8.45g | Vitamin A: 2.35IU | Vitamin C: 16.66mg | Calcium: 8.85mg | Iron: 11.25mg
Tried this recipe?Let us know how it was!

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