Romanesco broccoli cream soup

Serves four

• Romanesco broccoli – 600 g
• Boiled potatoes – 300 g
• 2 garlic cloves
• Extra virgin olive oil – 2 tbsp (20 g)
• Salt to taste
• Rosemary to taste
  
  
  

Nutritional information
Per serving: 139 Kcal

Environmental Impact

Per serving: 
85 grams CO₂ equivalence - carbon footprint
169 litres - water footprint

This recipe’s environmental sustainability level is: Very high.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Roil the Romanesco broccoli in salted water for around 20 minutes and drain, saving the cooking water to one side.

Fry the two garlic cloves in a tablespoon of olive oil and add some water (200 ml). 

Add the boiled potatoes to the broccoli with salt and cook for another ten minutes.

Add a ladle of the broccoli cooking water when needed. 

Remove from the heat and blend with an immersion blender until smooth

Serve with a pinch of rosemary and a drizzle of olive oil.

The Chef’s Advice

To tone down the broccoli flavour, add a bay leaf and/or tablespoon of vinegar. You might also want to serve with croutons or a handful of herbs lightly fried in oil. 

Nutritional Advice

Romanesco broccoli is a considered to be a ‘superfood’ due to the high amount of nutrients (vitamins, minerals and antioxidants) per calorie.

Environmental Advice

Choose seasonal ingredients, local or traditional varieties.

Plant-based foods have the lowest environmental impact, especially if they are eaten fresh and in season. To eat sustainably, use animal-sourced products moderately, reserving the majority of your plate for plants.