Romanesco Soup

Makes about 7 cups

If you can't find Romanesco, just use cauliflower! After all, Romanesco is just a fancier version of it! Make this recipe vegetarian by swapping out the chicken stock for vegetable stock.


2 Tbsp. olive oil
1 yellow onion, sliced into ¼-inch thick half moons
5 garlic cloves, smashed and chopped
2 heads of Romanesco, cut into florets (about 1.5 lbs florets)
5 cups chicken stock
1 Tbsp. fine sea salt
1 Tbsp. fresh squeezed lemon juice
2 packed cups of fresh parsley leaves
Garnish: toasted sunflower seeds and parmesan cheese


In a large pot, heat the oil over medium heat. When it is shimmering, add the onions and cook until soft and translucent, 8-10 minutes. Add garlic and cook until fragrant, 1-2 minutes. Add in the Romanesco and stir to coat, then pour in the chicken stock.

The Romanesco should be fully covered with liquid. If not, add enough water to cover. Season with 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until the Romanesco is very tender, about 15 minutes.

Allow to cool slightly, then transfer to a vitamix or blender. Add in the parsley and lemon juice and blend on high until the parsley is fully blended. Taste and season with more salt if needed. Garnish with toasted sunflower seeds and freshly shaved parmesan cheese; serve warm.