📋Creamy Romanesco Broccoli Soup With Cheese and Sausages
Romanesco Soup is an artful and exciting dish that has gained popularity among food enthusiasts. This unique soup features Romanesco, also known as Romanesco broccoli or Roman cauliflower, as the star ingredient. As you explore new green meal options, Romanesco soup might become one of your new favorite green meals.
Servings 4 people
Calories 585kcal
Ingredients
- Any vegetables you have here I use romanesco potatoes and leeks, plus
- 1 carrot diced
- 1 celery stalk diced
- 1 onion diced
- 1 peeled garlic cloves
- 4 cup homemade stock (either beef or vegetables or cube stock)
- 11 oz merguez sausages
- black pepper
- 11 oz pasta optional
- freshly grated Parmesan
Instructions
- In a casserole or large pot at medium heat, stir fry with olive oil the spicy sausages cut into small bites for 1-2 minutes.11 oz merguez sausages
- Remove them from the pan once they release their spicy fat. If too much fat is released, drain some but leave some to stir fry the vegetables.
- Stir fry the soffritto, onion, carrot, celery for a couple of minutes, letting the vegetables absorb the spicy juices from the sausages1 carrot diced, 1 celery stalk diced, 1 onion diced, 1 peeled garlic cloves
- Add the remaining vegetables cut into pieces and pour the stock to cover them completely4 cup homemade stock
- Bring the mixture to a boil, then reduce the heat to let it simmer. Cover the pot with a lid and allow the soup to cook for about 20-30 minutes or until the vegetables become tender.
- In the meantime, finish cooking the sausages in the oven for 15 minutes.
- After the vegetables are tender use an immersion blender to blend the soup to achieve a smooth consistency
- To finish the soup, adjust the seasoning with salt and pepper to taste and add back the sausages and top it with plenty of cheeseblack pepper, freshly grated Parmesan
- and optionally add some cooked pasta11 oz pasta
- Heat the soup for a few more minutes, then serve it in bowls, garnished with the cooked sausage to add a crunchy texture and topped with plenty of Parmesan cheese or grated gruyere cheese
Video
Notes
- The merguez sausage needs to cook in the casserole before you make the soup so that their juices are relased and the vegetables can absorbs their spices
- If you cannot find merguez you can use chorizo or any other spicy sausage
- Add some pasta to make a more substantial meal
- If you want o make a vegan version use harissa and cumin instead of the merguez
Nutrition
Calories: 585kcal | Carbohydrates: 65g | Protein: 25g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 1662mg | Potassium: 518mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3125IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2.2mg
