📋Creamy Romanesco Broccoli Soup With Cheese and Sausages

‘Whatever Vegetables’ soup with spicy merguez sausages

📋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.

Course Main Course, Soups & Stews

Cuisine French

Keyword pasta with soup and sausages, soup with sausages, spicy soup

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 585kcal

Author Laura Tobin

Equipment

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

US Customary - Metric

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 sausages
1 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 completely
4 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 cheese
black pepper, freshly grated Parmesan
and optionally add some cooked pasta
11 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