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Romanesco Soup

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.

Course Soup
Cuisine American
Keyword creamy vegan broccoli soup, romasco soup recipe, vegan romanesco soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 400 kcal
Author Denisse

Ingredients

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

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
  • 1/2 lemon

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Ladle into bowls and garnish with za'atar granola just before serving.