Cauliflower & Romanesco Soup

by Gavan on March 11, 2011

Here’s a great 2-in-1 recipe for you guys. Cauliflower is one of those veggies that you can do a lot with cooking wise, roast, steam, stir-fry. Did you know that cauliflower is from the same family as Broccoli, Kale, Cabbage and Collards? In this recipe I’m using cauli with it’s half brother Romanesco which comes from the broccoli family. We have to keep it in the family. On a side note cauliflower is loaded with vitamin C giving you up to 90% of your daily requirement. Not a lot o’ people know that!

We have a three step process here with the roasted cauliflower being the first. This is a great way to add texture, flavour and variety to your veggies. Delicious as is.
Next up we have the puree. Sometimes I use this in place of mash potatoes which is a great alternative. Finally, if you want a soup you just simply add additional broth to the puree as the recipe shows you below.
Pretty nifty, no?


Serves 4

2 heads white cauliflower – stalk removed, cut into florets
1 head Romanesco
4 tbsp olive oil
2/3 cup celery – diced
3 small leeks, white & light green parts only, washed
1/2 yellow onion – diced
1/4 cup white wine (whatever you’re drinking will do)
3 cups veg broth plus 1 cup while pureeing (To make puree)
2 1/2 cups broth or water (To make soup)


Preheat oven to 370°F. Place the cauliflower and romanesco florets in a large mixing bowl. Add 2 tbsp olive oil, pinch S&P. Toss together and place florets on a foiled oven tray in a single layer if possible. Pop in the oven. Cook for 20-30 minutes until tender.

Preheat large soup pot on medium heat for 1 minute. Add 2 tbsp olive oil and saute onions, leeks and celery until soft but not browned, 15 minutes approx.
Once cauliflower and Romanesco are roasted add them to the soup pot along with the onion mixture. Mix together. Turn heat up to high and add wine. Cook for 2 minutes, stirring.
Add 3 cups of broth and simmer for a couple of mins to bring up to temp. then blend in batches,* which makes a delicious puree.

To turn the puree in to a soup return the puree into the soup pot, add in another 2 1/2 cups of broth or water, bring to a boil and simmer 5 minutes.

*TIP: Because hot liquids expand, you want to blitz in batches with a towel.

Once pureed, taste and season with S&P.


All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients.

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