Romanesco soup

Perfect nutritious soup for cold autumn days. Delicious as a light dinner.

Preparation time 55 minutes

INGREDIENTS .. 4-6 pers

  • 2 little Romanesco cauliflower, in florets
  • 2 little potatoes, in dices
  • 1 leek, in rings
  • 200 ml sour cream
  • 4 tbsp oil
  • juice of 1/2 lemon
  • salt & pepper


Heat the oil in the pot and fry the leeks until translucent. Add the florets Romanesco and cubes of potato, cover with water, season with salt and cook until the vegetables are tender.

Puree the soup, add the sour cream and season to taste with pepper, lemon juice and some salt if needed.
Let them a little heated and ready.

Serve the soup with brown bread or grissini to taste.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.