Roasted Romanesco and Chimichurri Soup

Roasted Romanesco and Chimichurri Soup
Roasted Romanesco and Chimichurri Soup. Sarah Crowder / Katie Workman / themom100.com
Ratings
  • Total: 60 mins
  • Prep: 10 mins
  • Cook: 50 mins
  • Yield: 6 bowls (serves 6)
Nutritional Guidelines (per serving)
214 Calories
14g Fat
17g Carbs
8g Protein
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Nutrition Facts
Servings: 6 bowls (serves 6)
Amount per serving
Calories 214
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 823mg 36%
Total Carbohydrate 17g 6%
Dietary Fiber 4g 14%
Protein 8g
Calcium 106mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This was made from leftover chimichurri sauce, which is an Argentinean sauce made from herbs and garlic, with a bit of heat of you like.  It's a wonderful green condiment and it can turn anything into a pecial dinner – a piece of broiled salmon, a sautéed chicken breast, a grilled steak.  And then it can also be used in soups and stews to provide a burst of fresh seasoning, much like a pesto.  You don’t have to use much to really amp up the flavor in a dish.

This will make more chuimichurri sauce than you need for this recipe, but it’s a great condiment to have in the fridge, and you will surely find ways to use the leftover sauce!

Ingredients

  • For The Roasted Cauliflower:
  • 2 heads (about 1 pound each) romanesco cauliflower (see Note) or 1 (2-pound) head regular cauliflower)
  • 2 tablespoons olive oil
  • For The Chimichurri Sauce:
  • ½ cup flat-leaf parsley leaves, washed
  • 2 cloves garlic
  • 1 tablespoon red wine vinegar
  • Kosher or coarse salt and fresh ground pepper to taste
  • 1 teaspoon fresh oregano leaves or ½ teaspoon dried oregano
  • Pinch red pepper flakes
  • ¼ cup extra virgin olive oil
  • 6 cups less-sodium vegetable of chicken broth

Steps to Make It

  1. Preheat the oven to 400°F.  Cut the cauliflower into florets and place in on a rimmed baking sheet.  Drizzle over the 2 tablespoons olive oil and toss, then roast it in the oven for about 40 minutes until it is very tender.

  2. Meanwhile, in a food processor puree the parsley, garlic, onions, vinegar, salt and pepper, oregano, and red pepper flakes.  Drizzle the 1/4 cup olive oil with the motor running, until everything is well combined.  Taste and adjust the seasonings.

  3. Transfer the roasted cauliflower into a food processor or a blender and add 2 cups of the broth.  Puree until it is a smooth as it can get (or as smooth as you would like it).  Transfer the pureed cauliflower into a large pot, and stir in the remaining 4 cups of broth.  Heat over medium high heat until it is heated through, then stir in 1 tablespoon of the chimichurri sauce, and taste to see if the flavor is strong enough to your liking. Slowly add more chimichurri sauce as needed. Serve hot.

What is romanesco? According to bon appetit (and for more tips on picking, cooking, and storing it): "Romanesco is one seriously cool vegetable. It's intricate, mathematical pattern makes it a fractal (you are totally allowed to nerd out on that). It's part of the brassica family (other members: cabbage, kale, and cauliflower), and has a flavor similar to broccoli. Romanesco's funky, fun appearance has been known to incentivize even the pickiest of eaters to eat their veggies, but we find that everyone, from kids to adults, loves romanesco."