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


  1. 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.
  2. 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.
Crema di cavolo romanesco

Romanesco broccoli cream

Version with gluten of Romanesco broccoli cream

This recipe is naturally gluten-free, so it needs no adaptation.

The New Year has arrived and with it the cold that has brought us to enjoy the warmth of home these days, perhaps snuggled up on the sofa in front of a good film. And you know that for us cold temperatures equate to tasty, wholesome soups, to be enjoyed perhaps accompanied by croutons and a good glass of wine, just like the Broccoli and cauliflower velouté.

Today, we recommend a recipe that is light, easy to prepare and perfect for delighting children and adults alike with healthy seasonal vegetables.

If you like soups, you can also try my Pulse and vegetable soup.

Here’s what you need to prepare it!

Broccoli and cauliflower velouté

4.41g carbohydrates per 100g


  • 400g cauliflower
  • 400g broccoli
  • 400g potatoes
  • 200g onions
  • 1.2 litres of water
  • extra virgin olive oil and salt as needed


  1. Put the sliced onion in a pan with oil, add the broccoli and cauliflower florets, the diced potatoes and finally cover with water.
  2. Bring to the boil and cook for 40 minutes until the vegetables have become soft. Blend everything, adjust salt and serve with a drizzle of extra virgin olive oil and possibly some croutons.
  3. Simple, isn’t it? 🙂


Version with gluten of Broccoli and cauliflower velouté

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.