Name: Crema di Cavolo Romanesco (Romanesco Broccoli Soup) recipe
Ingredients: 2 tablespoons extra-virgin olive oil;1 small carrot, finely chopped;1 shallot, finely chopped;½ rib celery, finely chopped;3 ½ ounces Romanesco broccoli, tough parts discarded, chopped;2 small potatoes, peeled and chopped;4 cups hot water;salt and ground black pepper to taste

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Ingredients

2 tablespoons extra-virgin olive oil 1 small carrot, finely chopped 1 shallot, finely chopped ½ rib celery, finely chopped 3 ½ ounces Romanesco broccoli, tough parts discarded, chopped 2 small potatoes, peeled and chopped 4 cups hot water salt and ground black pepper to taste

Nutrition Info

295.5 calories carbohydrate: 39.4 g cholesterol: : - fat: 13.8 g fiber: 6.1 g protein: 5.4 g saturatedFat: 2 g servingSize: - sodium: 149.7 mg sugar: 4.7 g transFat: : - unsaturatedFat: : -

Directions

Heat olive oil in a saucepan over medium-low heat. Add carrot, shallot, and celery, cook and stir until fragrant, 2 to 3 minutes. Add Romanesco broccoli and potatoes.
Pour hot water into the saucepan. Season with salt and pepper. Cook, covered, until broccoli and potatoes are soft, about 40 minutes. Puree soup with an immersion blender until smooth.

Recipe Yield

2 servings

Recipe Note

Romanesco broccoli, sometimes known as Romanesco cauliflower, is a beautiful vegetable that has tightly packed, lime green florets in the shape of a flower. It has a nuttier taste compared to broccoli or cauliflower and is perfect for making a velvety vegan soup.

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