Cauliflower-Romanesco Soup
Healthy, because
Even smarter
The lush green Romanesco is full of chlorophyll. The plant pigment stimulates the formation of new blood cells. The secondary plant substance sulforaphane from cauliflower is said to be able to prevent cancer and even make chemotherapy more effective. Both types of cabbage are also tolerated by sensitive stomachs, unlike most types of cabbage.
Romanesco is typically available from May to October. It tastes similar to cauliflower, but is somewhat milder. If you are a fan of the Mediterranean vegetables, you will find many more recipes with Romanesco in this cookbook. If you
like, you can sprinkle some pumpkin seed oil on the soup and get an extra portion of healthy fats.
Ingredients
- Ingredients
- 18 ozs Cauliflower
- 18 ozs Romanesco broccoli
- 26 ozs Vegetable broth
- 6 ozs Sour cream
- salt
- White pepper (freshly ground)
- Nutmeg
- lemons (juice)
- fresh Peppermint leaf
Preparation steps
Trim the cauliflower and Romanesco and divide each into small, bite-sized florets.
Put the cauliflower in little boiling salted water with half of the lemon juice and blanch about 8 minutes. Drain and plunge in ice water, then drain well. Then cook the Romanesco in the same cooking water until still crisp, drain, plunge in ice water and drain.
Puree half of the cauliflower and add to a saucepan with the vegetable broth. Stir in the sour cream and simmer for 15 minutes. Season heavily with salt, pepper, nutmeg and lemon juice.
Add remaining cauliflower and Romanesco to the soup, heat thoroughly and serve sprinkled with fresh peppermint.
