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My review
Crema di Cavolo Romanesco (Romanesco Broccoli Soup)
LuiginaMattioli
"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."
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Ingredients
1 h 7 m servings 295Original recipe yields 2 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- 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
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Reviews
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Newest
12/7/2017
The recipe was a little bland. Added a couple really small cloves of garlic, a sprinkling of red pepper flakes, a bay leaf, and a little nutritional yeast for some umami per the recommendation o...
12/2/2017
So delicious. Like one of the other reviewer‘s I added 10 ounces of broccoli instead of the 3 ounces. I also added a couple of tablespoons of nutritional yeast and it tasted just like cream of b...
10/12/2017
This is delicious! The only thing is the romanesco was not enough for me, 3.5 oz is a small amount. It was so watery so I used almost the whole head of romanesco and it turned out great!
6/17/2016
Delicious, creamy soup. No need to change a thing. Grazie Luigina!