Romanesco soup with walnut-mint pesto

Based on 18 ratings

Lisa

Contributor

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g Romanesco
3 tbsp walnuts
10 g mint
onion
lemon (zest and juice)
4 tbsp olive oil (divided)
bay leaf
¼ tsp turmeric
400 ml coconut milk
250 ml water
½ tsp salt
sugar to taste
salt
pepper
Metric
Imperial

Utensils

  • fine grater
  • citrus press
  • cutting board
  • knife
  • large pot with lid
  • food processor
  • hand blender

Nutrition per serving

Cal
774
Protein
11 g
Fat
76 g
Carb
12 g
  • Step 1/4

    Clean Romanesco, remove stem and out leaves, and pluck florets. Peel onion and dice. Zest lemon, then halve and juice.
    • 300 g Romanesco
    • onion
    • lemon
    • fine grater
    • citrus press
    • cutting board
    • knife

    Clean Romanesco, remove stem and out leaves, and pluck florets. Peel onion and dice. Zest lemon, then halve and juice.

  • Step 2/4

    Heat the olive oil in the pot over medium-high heat and sauté the onion for approx. 1 min. Reduce heat, add Romanesco, and fry for approx. 3 min. Add the bay leaf and turmeric, then add coconut milk and water. Add salt to taste and simmer for approx. 15 min.
    • 1 tbsp olive oil
    • bay leaf
    • ¼ tsp turmeric
    • 400 ml coconut milk
    • 250 ml water
    • salt
    • large pot with lid

    Heat the olive oil in the pot over medium-high heat and sauté the onion for approx. 1 min. Reduce heat, add Romanesco, and fry for approx. 3 min. Add the bay leaf and turmeric, then add coconut milk and water. Add salt to taste and simmer for approx. 15 min.

  • Step 3/4

    To make the pesto, pluck the mint leaves from the stems and roughly chop. Mix the mint with walnuts, olive oil, and lemon zest and purée. Add salt, which protects the bright green color of the mint. Season the pesto again with salt, sugar, and lemon juice to taste. Then set the pesto aside.
    • 10 g mint
    • ½ tsp salt
    • 3 tbsp walnuts
    • 3 tbsp olive oil
    • sugar
    • salt
    • food processor

    To make the pesto, pluck the mint leaves from the stems and roughly chop. Mix the mint with walnuts, olive oil, and lemon zest and purée. Add salt, which protects the bright green color of the mint. Season the pesto again with salt, sugar, and lemon juice to taste. Then set the pesto aside.

  • Step 4/4

    Remove the soup from the stove and purée with a hand blender until smooth. Season with salt, pepper, and more lemon juice to taste and serve with walnut-mint pesto. Enjoy!
    • salt
    • pepper
    • lemon juice
    • hand blender

    Remove the soup from the stove and purée with a hand blender until smooth. Season with salt, pepper, and more lemon juice to taste and serve with walnut-mint pesto. Enjoy!