Vegan Romanesco Soup with Pistachios.
A tasty and light soup made from romanesco broccoli and cauliflower and topped with pistachios.
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
Instructions
- 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.
Notes
Store this soup in the refrigerator for up to 4 days in an airtight container.
Nutrition
Calories: 132kcalCarbohydrates: 20gProtein: 7gFat: 4gSodium: 1269mgPotassium: 816mgFiber: 7gSugar: 9gVitamin A: 290IUVitamin C: 312.4mgCalcium: 52mgIron: 7.5mg
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