Vegan Romanesco Cauliflower Soup with Avocado Cream
Isn’t cauliflower so magical? I love how versatile it is- I use it in everything from Baked Vegan Mac n’ Cheese to Mashed “Potatoes” to Cauliflower Steaks.
Recently I’ve really started to appreciate the different varieties of cauliflower. In the past 2 months my local food coop has gotten in classic white, purple, yellow “cheddar” and green romanesco. I find all the different colors to actually taste pretty similar and use them interchangeably in recipes. Seriously, how crazy looking is romanesco cauliflower?
I thought about saving today’s Vegan Romanesco Cauliflower Soup with Avocado Cream for St. Patrick’s Day since it’s so beautifully green…but this soup is too perfect for the season. It’s thick and creamy and will warm you up from the inside out! I decided to top it with avocado cream to add a little extra oomph and saved the tops of the florets for decoration. Feel free to use any kind variety of cauliflower in this recipe- I’m looking forward to making a purple soup next!
- 1 medium head romanesco cauliflower, broken into florets
- 1 cup potato, chopped
- 1 tbs coconut oil
- 1 cup leek, chopped (about 1 small leek)
- 1 large or 2 small shallots, diced
- 3 cloves garlic, diced
- 1.5 cups vegetable broth
- 1 tbs tamari
- juice of half a lemon
- salt and pepper to taste
- Avocado cream- 1 avocado, juice of half a lemon, 1 clove garlic, dash of salt.
- Bring a large pot of water to boil. Add cauliflower and potato and simmer for 15-20 minutes, until tender.
- Heat coconut oil in stovetop pan at medium-high. Add leek, shallots and garlic and sauté until lightly browned (about 15 minutes).
- Drain cauliflower and potato. Place in blender with leek mixture and vegetable broth. Blend until smooth.
- Transfer mixture to pot on stove. Add tamari, lemon juice and salt and pepper and stir.
- Prepare avocado cream by blending all ingredients together. Serve over soup.
I just got a romanesco in my CSA box last week and had NO clue what it was! I ended up just steaming it and topping it with nooch, s&p, pepitas and sunflower seeds. It was really tasty like that, but I should have waited two more days because this soup looks amazing! I’m crossing my fingers that I’ll get another one before the season is over 🙂
Wow your recipe sounds delicious! I’m going to have to try that next next 🙂