Romanesco Soup, in the prettiest shade of pale green for springtime, receives a hefty dose of flavor and added crunchy texture from the irresistible za’atar granola that’s sprinkled on top.
I’m on a green food kick right now and I’m not at all sorry about it. With my honeymoon trip less than a week away and a new swimsuit purchased, I’m all about the lean, clean, and green meal options in order to feel my best whilst frolicking around on the beaches of Costa Rica in said new swimsuit.
One of my new favorite green meals is this perfectly spring-y Romanesco Soup. How fun is romanesco by the way? It’s cauliflower’s strange alien cousin and whenever I see one I always marvel over its existence.
You go, mother nature.
And because I can never leave well enough alone, I had to spice things up a bit.
Savory granola spiced with za’atar adds the perfect crunch and pop of exotic flavor. I always find that I crave texture with smooth soups, and this granola totally fits the bill. The recipe makes a big batch, so it’s also great for snacking by the handful.
This Romanesco Soup is gluten and dairy free, but still thick and creamy thanks to the addition of a sneaky potato. It’s my secret natural thickening agent for vegan pureed soups. In addition to the granola I also like to stir in a big squeeze of lemon juice at the end, and finish it with a drizzle of olive oil and a sprinkle of micro greens (always looking for ways to sneak in more greens!).
Honestly, whatever you wanted to top this Romanesco Soup with would be amazing. A dollop of yogurt, fresh chives, lemon zest…the list goes on. But I highly suggest making the the za’atar granola to go along with it for a surefire springtime soup win.
- For the granola:
- 1 cup oats
- ½ cup walnuts
- ½ cup pumpkin seeds
- ½ cup raw sunflower seeds
- ¼ cup raw sesame seeds
- 1 teaspoon kosher salt
- 1 teaspoon za'atar
- ¼ cup olive oil
- 1 tablespoon agave syrup
- For the soup:
- 2 tablespoons olive oil
- 1 yellow onion, roughly chopped
- 1 clove garlic, chopped
- 1 Yukon Gold potato, peeled and roughly chopped
- 1 large head Romanesco cauliflower, roughly chopped
- 4 cups vegetable broth
- 1 small handful fresh parsley, chopped
- Salt and freshly ground pepper
- ½ lemon
- Preheat oven to 350°. Toss oats, walnuts, sunflower seeds, pumpkin seeds, sesame seeds, salt, and za'atar with oil and agave syrup in a medium bowl. Transfer mixture to a parchment lined baking sheet and bake, stirring once, until golden, about 25–30 minutes. Let cool.
- In a large pot over medium heat add the olive oil. When oil is hot, add onion. Cook until the onion is soft and translucent, about 5-7 minutes. Add garlic and cook for another minute.
- Add the potato, Romanesco and broth and increase heat to high. Bring to a boil, then lower heat to a simmer and cook for about 20 minutes or until vegetables are soft. Remove from heat and add parsley. Transfer contents to a blender in batches or use an immersion blender to puree until smooth. Stir in lemon juice and season to taste with salt and pepper.
- Ladle into bowls and garnish with za'atar granola just before serving.