Romanesco soup

Ingredients

• 600 g Romanesco
• 2 small potatoes
• ½ large sweet onion
• 2 scallions
• 2 tablespoons olive oil
• ½ teaspoon salt
• 1 teaspoon grated fresh ginger
• 2 cups water (500 ml)
• Sesame seeds, to serve
• A few almonds, to serve

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of sweet onion
• What to use instead of potatoes

Instructions

1. Cut the Romanesco into medium florets and steam them for 20-25 minutes, until very tender.
2. Meanwhile, chop the onion and scallions and cook them gently in the oil for 2-3 minutes. Grate the ginger and peel and dice the potatoes small.
3. Add the ginger, potatoes, salt and water. Turn the heat to high and, when it boils, lower it. Simmer for 15 minutes, until the potatoes are tender.
4. Add the Romanesco and blend everything until smooth. Serve topped with sesame seeds and almonds.

Nutrition facts

Approximate, per serving (about 526 g). Calculated with data from USDA FoodData Central.