Rating: 5 stars 4.7
9 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Cook's Notes:

You can serve as-is or add some grilled prawns on top.

Puree soup in a food processor instead of using an immersion blender if preferred.

Nutrition Facts

296 calories; protein 5.4g; carbohydrates 39.4g; fat 13.8g; sodium 149.7mg. Full Nutrition