Creamy Romanesco Zucchini Soup

My take on cheesy broccoli soup only made without dairy cheese. I replaced the cheddar with cashews + nutritional yeast, to my surprise it turned out really cheesy and super delicious. My local farmers market had these beautiful Romanesco this week, so I used it in place of broccoli and it worked out perfectly, Romanesco are a cross between broccoli and cauliflower so the flavors are very similar to broccoli with cauliflower texture.

Romanesco is one of the most beautiful vegetables Ive seen, its pattern and the spirals that follows Fibonacci pattern is mesmerizing specially when seen close up through a macro lens. This is my first recipe with Romanesco and I’ll be making more for sure. Hope you like this soup much as we liked.

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Creamy Romanesco & Zucchini Soup Makes 4 generous bowls

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 2 medium-large zucchini, diced
• 4 cups Romanesco florets separated, about 1 medium head if you can’t find Romanesco use broccoli
• 2 tablespoons fresh thyme leaves, plus more for serving
• 2 bay leaves
• 1 cup full fat oat milk or milk of your choice
• ½ cup raw cashews soaked+ 2 tablespoon nutritional yeast or (or use 1/2 cup shredded sharp cheddar cheese) 
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon chilli flakes, or more to taste
• sea salt and pepper
• 3 cups low sodium veggie or chicken broth

INSTRUCTIONS

1. In a large soup pot warm the olive oil, next add onion, bay leaf and cook 5 minutes or until fragrant.
2. Add the Romanesco florets, zucchini, thyme, nutmeg, and a large pinch each of salt and pepper.
3. Sauté for 2-3 minutes. Pour in the broth. Bring it to a boil, then drop the heat to a simmer.
4. Cook for 6-8 minutes till the veggies are tender.
5. While it cooks blend the cashew, nutritional yeast and half the milk to a smooth paste.
6. Once the vegetables are soft, pull the bay leaves and discard. Transfer the soup to a blender and pulse until chunky smooth (not totally purée. 
7. Stir in the remaining milk and cashew paste and simmer for another 5 minutes or until creamy or if you’re using real cheese it should melt. 
8. Ladle the soup into bowls and top with Chili flakes and fresh thyme. Enjoy!

RECIPE NOTES

If using real cheese the soup tends to curdle if that bothers you simply add a teaspoon of all purpose flour and whisk until smooth and cook as usual.