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
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