Romanesco and Almond Soup

Romanesco and Almond Soup is a delicious and nutritious soup that is perfect for a cold winter day. The romanesco broccoli adds a beautiful green color and a slightly nutty flavor to the soup, while the sweet potato adds a touch of sweetness and creaminess. The almonds add a bit of crunch and a nutty flavor to the soup. This soup is also very easy to make and can be made in under an hour.

Romanesco and Almond Soup is a recipe that I developed after a trip to Italy. I was inspired by the beautiful romanesco broccoli that I saw at the market, and I wanted to create a soup that would showcase its unique flavor. I also wanted to add some almonds to the soup to give it a bit of crunch and a nutty flavor. The result is a delicious and nutritious soup that is perfect for a cold winter day.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 head of romanesco broccoli, cut into florets
• 1 sweet potato, peeled and cubed
• 1/2 cup sliced almonds
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/4 cup almond milk
• Salt and pepper to taste

Instructions

1. In a large pot or Dutch oven over medium heat, toast the almonds until fragrant, about 2 minutes.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the romanesco, sweet potato, and vegetable broth. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 15 minutes.
4. Transfer the soup to a blender and puree until smooth. Return the soup to the pot.
5. Stir in the almond milk, salt, and pepper to taste.
6. Serve hot, garnished with additional sliced almonds if desired.

Why It Works

• The romanesco broccoli adds a beautiful green color and a slightly nutty flavor to the soup.
• The sweet potato adds a touch of sweetness and creaminess to the soup.
• The almonds add a bit of crunch and a nutty flavor to the soup.
• This soup is also very easy to make and can be made in under an hour.