This creamy vegan Romanesco Soup, in the prettiest shade of pale green for springtime, receives a hefty dose of flavor and added crunchy texture from homemade savory za’atar granola that’s sprinkled on top.
Romanesco Soup with Za’atar Granola – a creamy vegan soup recipe perfect for spring!
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.
What is romanesco?
How fun is romanesco? It’s cauliflower’s strange spiky alien cousin and whenever I see one I always marvel over its existence.
You go, mother nature.
Romanesco Cauliflower or Romanesco Broccoli is somewhere in the middle of broccoli and cauliflower.
Similar to broccoli, Romanesco is great for steaming or roasting on a sheet pan. Expect a flavor closer to broccoli, with a slightly earthier profile.
Back to the romanesco soup recipe. Because I can never leave well enough alone, I had to spice things up a bit. Enter homemade za’atar granola!
Why you will love this romanesco soup recipe:
- This Romanesco Soup is vegan, gluten and dairy free, but still thick and creamy thanks to the addition of a sneaky potato.
- Savory granola spiced with za’atar adds the perfect crunch and pop of exotic flavor to this romanesco soup recipe.
- Leftover homemade za’atar granola makes for the perfect snack or topping for salads, roasted veggies, yogurts or smoothie bowls.
- It’s an easy vegan recipe perfect for weeknights but also elegant enough to be served at a dinner party or for Easter Brunch!
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.
Tips for making this vegan romanesco soup recipe:
- The potato acts as a secret natural thickening agent for this vegan pureed romanesco soup.
- In addition to the homemade savory 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!).
- You can buy za’atar pre-mixed or you can mix your own by combining thyme, sesame seeds, marjoram, sumac, and salt in a small jar. Here’s a detailed recipe.
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 za’atar granola to go along with it for a surefire springtime soup win.
Variations on this Romanesco Soup recipe:
- If you don’t have the time to make homemade granola, top the romanesco soup with a dollop of coconut yogurt, cashew cream, toasted nuts, some fresh chives, or a grating of lemon zest.
- You can use maple syrup instead of agave syrup in the granola recipe.
- If you cannot find romanesco, use a mix of broccoli and cauliflower.
Romanesco Soup with Za'atar Granola
This creamy vegan Romanesco Soup, in the prettiest shade of pale green for springtime, receives a hefty dose of flavor and added crunchy texture from homemade savory za'atar granola that's sprinkled on top.
FOR THE GRANOLA:
- 1 cup oats
- ½ cup walnuts
- 1/2 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
- 2 tablespoons olive oil
FOR THE SOUP:
- 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
- 1/2 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.