Are you all familiar with romanesco? I believe it is pretty much a mix of cauliflower and broccoli- but I have to admit that I love it because it is SO gorgeous. Or weird. Or both. My local grocery store carries it most of the year (met Market if you are Seattleites looking for it)- and last week they were having a sale on it- so I scooped up a bunch. I usually use it when I make fancy crudite platters, but I have also used it in flower arrangements (I snapchatted one of them recently and it was awesome! snapchat name: heatherchristo ) But I had so many that I had to make soup. It was the only reasonable thing to do- and I am so glad I did.
The taste is wonderful, the texture silky and the color is totally awesome. This could be a healthy diet friendly lunch but is also beautiful and elegant enough to be served at a dinner party- quite the double duty, right?
- 3 tablespoons olive oil
- 1 yellow onion, roughly chopped
- 1 clove garlic
- 4 cups romanesco, roughly chopped
- 4 cups vegetable broth
- kosher salt
- In a large pot over medium-low heat add the olive oil, onion and garlic cloves. Saute the onion over medium-low heat for 10 minutes until soft and translucent but not browned.
- Add the romesco and the broth and turn the heat to high. When the broth starts to simmer add a lid and turn the heat to low. Simmer for 20 minutes and then transfer the contents to a blender (you may have to do this in batches) or use an immersion blender to puree until silky smooth. Season to taste with kosher salt.
- Garnish with a drizzle of coconut cream, chives and a drizzle of truffle oil or olive oil if desired.
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The color of this soup is so fantastic!
I’ve never heard of romesco before! This soup looks fabulous 🙂
That color is stunning, what a great looking soup!
Heather, the soup looks fantastic. How many garlic cloves are used in the first step? My recipe does not list them.
This vegetable is called Romanesco, not Romesco. Romesco is a Spanish sauce consisting of peppers and nuts.
This soup was really delicious. It was our first time having Romanesco and we really enjoyed the simple delicious flavour of your recipe.
We tried this last night. I am currently unable to cook as I had an operation on my knee recently so I sat at the kitchen table and talked my husband through the steps.
Initially I was a bit sceptical of the recipe as I am used to having a cream or coconut cream in soups. However, we were really thrilled with the result, so few ingredients (we didn’t bother with any of the toppings) and yet so simply delicious. Loved the just slightly grainy texture and the lovely nutty flavour. The garlic and onion came through beautifully gently. Will definitely became a staple in our house.
Thanks 🙂
I’m can’t have oil right now, but decided to try this without it, and it was still delicious. I also added a couple of handfuls of spinach into the blender to give it a nice bright color. If it was this good without oil, I can’t imagine how amazing it would be with it! Will definitely make this again.
For some reason my soup did not turn out this beautiful green color! Perhaps because the veggie broth I used was brown? Bummed about the color but not the flavor! Romanesco is delish!
Hi Susan! For sure the color of the broth differs by brand and some are very brown. But I am glad that the flavor was good!