RECIPES

Seven Minute Romanesco Soup

By Chef Jo Ann Kim
July 26, 2024
Serves
3–4
Ingredients
Romanesco4 cups, about 1 small head,rough chopped
Broccolini2 cups, rough chopped
Kalebaby, 2 cups, tightly packed
Scallions1
Water4 cups
Salt3/4 tbsp
Walnuts1/3 cup toasted
Pine Nuts1/4 cup
Cumin seeds, 1/4 tsp scant
Miso1/2 tbsp chickpea or red
Olive Oil1 tbsp
Lemons1/4-1/2 lemon, juiced
Steps
  1. Simmer romanesco, baby kale, broccolini in 4 cups of salted water for five minutes until just tender.
  2. Meanwhile, toast walnuts, pine nuts, and cumin seeds in a skillet over medium heat, about 4 minutes.
  3. Blend all ingredients together into a smooth puree, including the cooked vegetables with their cooking water, and toasted nuts. Adjust seasoning to taste.
  4. Enjoy!
Cook a meal for someone you love
Cook a meal for someone you love