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 mild flavor of romanesco may make it a good choice for children – they may prefer this flavor to the stronger flavor of broccoli. I also found that it didn’t smell as much when I was cooking it, which was a nice surprise! If you love roasted broccoli, you could also try roasting romanesco – it’s very good that way as well.
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 homemade gluten free crackers – so delicious!
Things to know about cooking with romanesco:
- it’s a little harder to trim, because the core is very hard
- the flavor is milder than broccoli
- it takes about the same time to cook as cauliflower or broccoli
- it’s a good choice for substituting in recipes that require broccoli or cauliflower
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Vegan 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, other nuts, or pumpkin seeds.
Store this soup in the refrigerator for up to 4 days in an airtight container.
Have you made anything with romanesco broccoli?