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🍽️ Creamy Soup with Cauliflower and Romanesco

137 kcal · 30 min · 4 servings

Creamy Soup with Cauliflower and Romanesco Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the cauliflower and Romanesco under running water.
  2. 2. Divide both types of cabbage into small, edible florets.
  3. 3. Squeeze the lemon to extract the juice.
  4. 4. Bring a large pot of salted water to a boil.
  5. 5. Add the cauliflower and half of the lemon juice to the boiling water.
  6. 6. Cook the cauliflower for about 8 minutes.
  7. 7. Remove the cauliflower with a slotted spoon.
  8. 8. Immediately plunge the cauliflower into a bowl of ice-cold water to set the color.
  9. 9. Cook the Romanesco in the same water until crisp-tender.
  10. 10. Drain the Romanesco.
  11. 11. Immediately plunge the Romanesco into ice-cold water as well.
  12. 12. Let the Romanesco drain well.
  13. 13. Puree the cauliflower and half of the Romanesco until smooth.
  14. 14. Add the puree along with the vegetable broth to a clean pot.
  15. 15. Stir the sour cream into the mixture.
  16. 16. Let the soup simmer gently for 15 minutes.
  17. 17. Season the soup vigorously with salt.
  18. 18. Season the soup with pepper.
  19. 19. Season the soup with grated nutmeg.
  20. 20. Add the remaining lemon juice to the soup.
  21. 21. Wash the mint thoroughly.
  22. 22. Shake the mint dry.
  23. 23. Pluck the mint leaves from the stems.
  24. 24. Add the remaining Romanesco to the finished soup.
  25. 25. Warm the Romanesco in the soup briefly.
  26. 26. Serve the soup sprinkled with the fresh mint leaves.

Nutrition per serving