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Home » Soup » Vegan Romanesco Soup with Pistachios.

Vegan Romanesco Soup with Pistachios.

Oct 27, 2014 · Modified: Jun 2, 2020 by Kelly Roenicke · 16 Comments

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how to cook with romanesco

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:

head of romanesco

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.

romanesco soup in a white and red bowl

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

Disclosure: This post contains affiliate links.

head of romanesco
4.5 from 2 votes
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Vegan Romanesco Soup with Pistachios.

A tasty and light soup made from romanesco broccoli and cauliflower and topped with pistachios.
Course Soup
Cuisine Dairy Free, gluten free, vegan.
Keyword easy, summertime
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 132 kcal
Author Kelly Roenicke

Ingredients

  • 1 head romanesco broccoli rinsed, and florets removed
  • 2 cups cauliflower
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 Tablespoon olive oil
  • 2 cups vegetable broth
  • ⅓ cup non-dairy milk
  • 1 ¼ teaspoon sea salt
  • ½ teaspoon pepper
  • pistachios or other nuts or seeds for topping optional
US Customary - Metric

Instructions

  1. In a large pot, saute the onion and garlic in olive oil until the onion starts to soften, about 5-7 minutes.
  2. Add the romanesco, cauliflower, and vegetable broth. Raise heat to high and bring to a boil.
  3. 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.
  4. Remove pot from heat and puree soup using an immersion blender. Add non-dairy milk, salt, and pepper; stir.

  5. Serve topped with pistachios, other nuts, or pumpkin seeds.

Recipe Notes

Store this soup in the refrigerator for up to 4 days in an airtight container.

Nutrition Facts
Vegan Romanesco Soup with Pistachios.
Amount Per Serving
Calories 132 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 1269mg55%
Potassium 816mg23%
Carbohydrates 20g7%
Fiber 7g29%
Sugar 9g10%
Protein 7g14%
Vitamin A 290IU6%
Vitamin C 312.4mg379%
Calcium 52mg5%
Iron 7.5mg42%
* Percent Daily Values are based on a 2000 calorie diet.

romanesco cauliflower soup

Have you made anything with romanesco broccoli?

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Filed Under: 31 days, food, Gluten Free, Recipes, Soup, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Grain Free, Legume Free, Mustard Free, Nightshade Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Melissa Fuentes

    July 30, 2020 at 12:50 am

    4 stars
    I used pistachio nut milk. This was delicious and filling!!

    Reply
  2. Katie

    November 4, 2018 at 9:44 pm

    5 stars
    Delicious recipe!

    Reply
  3. Lisa

    October 28, 2014 at 11:28 am

    I love picking up romanesco around the farmers market once in a while. Making it into a soup sounds like a great idea!

    Reply
    • Kelly

      October 29, 2014 at 11:38 am

      It is a fun vegetable, right?

      Reply
  4. Arman @ thebigmansworld

    October 28, 2014 at 5:20 am

    Ask your boys if they think it looks like a pokemon ;)

    Reply
    • Kelly

      October 29, 2014 at 11:39 am

      I totally know what Pokemon is, but I don’t think they do yet! Does that mean I’m old? :)

      Reply
  5. genevieve y

    October 27, 2014 at 11:10 pm

    Romanesco might be ‘weird’, but I find it such a beautiful vegetable! The florets kind of remind of Christmas trees, haha. I love pistachios and I can only imagine how delicious this soup is.

    Reply
    • Kelly

      October 29, 2014 at 11:40 am

      It does look like a little forest of Christmas trees!

      Reply
  6. Alex Caspero MA,RD (@delishknowledge)

    October 27, 2014 at 7:21 pm

    Yum! I’ve seen romanesco at the market but never actually bought it! This looks great! I am such a fan of broccoli soup.

    Reply
    • Kelly

      October 29, 2014 at 11:40 am

      Try it, it’s good!

      Reply
  7. Melanie @ Nutritious Eats

    October 27, 2014 at 5:16 pm

    Definitely weird looking, but the end product looks delicious! :)

    Reply
  8. Rebecca @ Strength and Sunshine

    October 27, 2014 at 11:01 am

    I love romanesco! It is so fun to look at, haha!

    Reply
  9. Becca from ItsYummi.com

    October 27, 2014 at 10:18 am

    I LOVE romanesco! Pinning!

    Reply
    • Kelly

      October 29, 2014 at 11:41 am

      Thank you for pinning!

      Reply
  10. Gayle @ Pumpkin 'N Spice

    October 27, 2014 at 8:32 am

    I don’t know that I’ve seen romanesco broccoli before, but now I’m intrigued! What a creative soup, Kelly! I love the topping of pistachios, too!

    Reply
    • Kelly

      October 29, 2014 at 11:44 am

      Thanks, Gayle! If you see it, you should buy it and try it out!

      Reply

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