About this recipe:Romanesco broccoli, sometimes known as Romanesco cauliflower, is a beautiful vegetable that has tightly packed, lime-green florets the shape of a flower. It has a more nutty taste compared to broccoli or cauliflower and is perfect for making a velvety vegan soup.
100g Romanesco broccoli
2 tablespoons extra virgin olive oil
1 small carrot, finely chopped
1/2 celery stalk, finely chopped
1 shallot, finely chopped
2 small potatoes, peeled and chopped
salt and pepper, to taste
1L hot water
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Method Prep:10min › Cook:40min › Ready in:50min
Chop the Romanesco broccoli and discard the tough parts.
Heat 2 tablespoons of olive oil in a saucepan over medium-low heat; add carrot, celery and shallot and cook for 2 or 3 minutes.
Add the Romanesco broccoli pieces; cover with 1 litre of hot water. Add the potatoes and season with salt and pepper.
Cover the pan; cook for 40 minutes or until the vegetables have softened. Puree with an immersion blender or food processor. Serve.
You can serve as is or add some grilled prawns on top.