This romanesco soup with pistachios is a tasty and delicious fall meal! Filling and so healthy!
So…do you know what a this vegetable is is?
Romanesco broccoli…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 this romanesco soup. It disappeared very quickly!
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.
We love this romanesco soup with these peppered cashew flour crackers – so delicious!
Romanesco Soup with Pistachios.
- 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 non-dairy 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?