Creamy Romessco Soup- vegan

 

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.

Creamy Romessco Soup- vegan

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?

Creamy Romessco Soup- vegan

Creamy Romesco Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 tablespoons olive oil
  • 1 yellow onion, roughly chopped
  • 1 clove garlic
  • 4 cups romanesco, roughly chopped
  • 4 cups vegetable broth
  • kosher salt
Instructions
  1. 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.
  2. 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.
  3. Garnish with a drizzle of coconut cream, chives and a drizzle of truffle oil or olive oil if desired.

 

Print Recipe  

Creamy Romessco Soup- vegan

 

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.

Creamy Romessco Soup- vegan

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?

Creamy Romessco Soup- vegan

Creamy Romesco Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 tablespoons olive oil
  • 1 yellow onion, roughly chopped
  • 1 clove garlic
  • 4 cups romanesco, roughly chopped
  • 4 cups vegetable broth
  • kosher salt
Instructions
  1. 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.
  2. 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.
  3. Garnish with a drizzle of coconut cream, chives and a drizzle of truffle oil or olive oil if desired.