So…do you know what a romanesco broccoli is?
It’s this thing. This crazy, alien looking thing:
Isn’t it fascinating? I love the way it grows – look at the little points that spiral around. We’ve bought a couple of them at the Farmer’s Market this fall, and I decided that I would make a soup with one. I make broccoli soup all the time, and to be honest, this tastes somewhat similar, but the flavor of the romanesco is a bit milder. We really enjoyed it. The one thing that’s a little bit odd about this vegetable is that the core is pretty hard and dense, so it’s not as easy to trim as broccoli is, with its stalk and florets. Once you get done cutting it up though, it’s really delicious in soup or roasted as a side.
- 1 head romanesco broccoli, rinsed, and florets removed
- 2 cups frozen cauliflower
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 Tablespoon olive oil
- 2 cups vegetable broth
- ⅓ cup almond milk
- 1¼ teaspoon sea salt
- ½ teaspoon pepper
- pistachios or other nuts for topping
- In a large pot, saute the onion and garlic in olive oil until the onion starts to soften, about 5-7 minutes.
- Add the romanesco, cauliflower, and vegetable broth. Raise heat to high and bring to a boil.
- Reduce heat to medium low and cook until vegetables are tender, about 30 minutes. If you used a really large romanesco, you may need to add a little bit more broth. But not too much, you want the soup to be thick once you puree it.
- Remove pot from heat and puree soup using an immersion blender. Add almond milk, salt, and pepper; stir.
- Serve topped with pistachios or other nuts.
Have you made anything with romanesco broccoli? Is it too weird-looking for you?
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