Romanesco broccoli soup
Prep Time: 15 minutes
Cook Time: 20 minutes + 20-25 minutes
Keywords: soup gluten-free soy-free sugar-free fall winter Romanesco broccoli onion ginger nut butter
Ingredients (serves 4-5)
- 1 1/4 pound / 20 ounces / 570 grams Romanesco broccoli (to yield a clean weight of 16 ounces / 450 grams)
- 3 tablespoons / 45 ml extra-virgin olive oil, divided
- 4 ounces / 113 grams red onion, finely chopped
- 1/2 tablespoon grated fresh ginger
- 1 1/2 cups / 355 ml chicken broth or stock, or vegetable broth [in which case the soup is vegan], possibly homemade, divided
- 2 1/2 cups / 590 ml water
- 3 tablespoon nut butter of choice, like walnut cashew butter5 or roasted almond butter
- 1/2-1 teaspoon fine sea salt, depending on salt content of other ingredients and to taste
Heat the oven to 400 F / 205 C. Line a baking sheet with a silicone baking mat.
Cut the Romanesco broccoli into bite-sized florets. Peel the stalk and cut it crosswise into coins.
Place the Romanesco broccoli in a bowl and drizzle it with 1 tablespoon / 15 ml of the olive oil. Toss well to coat.
Spread the Romanesco broccoli in a single layer on the prepared baking sheet and place it in the oven. Roast the Romanesco broccoli for 20-22 minutes, until just tender.
Warm up the remaining 2 tablespoons / 30 ml of olive oil in a pot. Add the onion and stir well. Cook for a couple of minutes on medium-low heat, then add the grated ginger and stir well. Cover the pot and cook on low heat until the onion is soft, stirring often.
Add the Romanesco broccoli to the pot, stir and after a minute pour 1 cup / 240 ml of the broth and the water into the pot. The liquid should barely cover the vegetables. Cover the pot, bring to a boil and cook on low heat until you can mash a floret of Romanesco broccoli with the back of a wooden spoon against the side of the pot.
Sprinkle the sea salt and stir. Let cool for 20-30 minutes, then purée with an immersion blender. Before you finish the processing, heat up the remaining broth in a mug and mix in the nut butter. Pour into the soup and process briefly to blend well. Taste and adjust salt. Add some water to make the soup reach desired consistency.
When ready to eat, heat the soup, ladle it in bowls and serve immediately.