Cold we do not fear you! When the days start to get shorter and the evening air gets crisper, we warm up with something tasty and healthy, just like a Romanesco broccoli cream.
Velvety, fragrant and delicious, here is this very easy recipe to prepare a creamy vegetable soup.
In addition to its characteristic cauliflower flavour that is generally milder than common cauliflower, the Romanesco broccoli looks like a sculpture of oriental art: its florets are so perfect that they are bewitching, and the bright green colour completes the effect.
Try it with just a drizzle of extra virgin olive oil for seasoning and some croutons for full satisfaction. For other soups, have a look at this lentil recipe.
Romanesco broccoli cream
1.57g carbohydrates per 100g
- 1 litre of water
- 650g Romanesco broccoli
- 165g onions
- extra virgin olive oil, salt and (optional) curry
- Put the sliced onion in a pan with oil, then add the broccoli florets and, if you want a spicy flavour, half a tablespoon of curry powder.
- Let it season for a few minutes, cover with water and cook for about 30 minutes until the vegetables have softened. Blend everything, adjust salt and serve with a drizzle of oil and some croutons.
Version with gluten of Romanesco broccoli cream
This recipe is naturally gluten-free, so it needs no adaptation.