Try this Romanesco Zucchini Soup recipe, or contribute your own.
Suggest a better descriptionIn a large soup pot warm the olive oil, next add onion, bay leaf and cook 5 minutes or until fragrant.
Add the Romanesco florets, zucchini, thyme, nutmeg, and a large pinch each of salt and pepper.
Sauté for 2-3 minutes. Pour in the broth. Bring it to a boil, then drop the heat to a simmer.
Cook for 6-8 minutes till the veggies are tender.
While it cooks blend the cashew, nutritional yeast and half the milk to a smooth paste.
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.
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.
Ladle the soup into bowls and top with Chili flakes and fresh thyme.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (170g) | ||
Recipe Makes: Servings | ||
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Calories: 187 | ||
Calories from Fat: 122 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 162.2mg | 6 % | |
Potassium 265.7mg | 7 % | |
Total Carbohydrate 16.6g | 5 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 12.8g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 187
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