Crema di Cavolo Romanesco (Romanesco Broccoli Soup)

Romanesco broccoli, sometimes known as Romanesco cauliflower, is a beautiful vegetable that has tightly packed, lime green florets in the shape of a flower. It has a nuttier taste compared to broccoli or cauliflower and is perfect for making a velvety vegan soup.

• Preparation Time: 25 mins
• Cooking Time: 42 mins
• Total Time: 1 hr 7 mins
• Calories: 296 Calories

Ingredients

• salt and ground black pepper to taste
• 4 cups hot water
• 1 small carrot, finely chopped
• 1 shallot, finely chopped
• 2 tablespoons extra-virgin olive oil
• ½ rib celery, finely chopped
• 3 ½ ounces Romanesco broccoli, tough parts discarded, chopped
• 2 small potatoes, peeled and chopped

Recipe Instructions

Step 1

Heat olive oil in a saucepan over medium-low heat. Add carrot, shallot, and celery; cook and stir until fragrant, 2 to 3 minutes. Add Romanesco broccoli and potatoes.

Step 2

Pour hot water into the saucepan. Season with salt and pepper. Cook, covered, until broccoli and potatoes are soft, about 40 minutes. Puree soup with an immersion blender until smooth.