Vellutata al Broccolo Romano

Although America’s finest city, San Diego, is warm for most of the year, sometimes between February and April it cools down; these months are perfect to make comforting spicy soups. A few weeks ago I made a Spicy Romanesco broccoli soup which I am sharing with you here.


– 1 Romanesco broccoli (280g)

– 1  1/2 cup of chicken stock (350ml)

– 1/4 cup of dry white wine (100ml)

– 1/4 cup of coconut creamer or low fat coconut milk (100ml)

– 1 Tbsp of EVO oil

– 1 clove of garlic

– 1/8 tsp of each of the following: cumin, turmeric, and cayenne pepper

– 1/4 tsp of sweet paprika

– salt and pepper as needed

-32 Tbsp of Parmigiano cheese (15g) – optional

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In a large pan warm up the EVO oil with the garlic on medium heat and in the meantime chop the romanesco broccoli into small pieces. Once the oil is warm, add the broccoli and season with some salt and pepper. You can cover with the lid to make it cook faster. Start warming up the chicken stock and keep it warm on low heat.

Once the broccoli starts to get tender, simmer with the wine until reduced then add the spices and let to cook for a few more minutes with no lid.

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Remove the broccoli from the pan and place it into a blender. Add the stock and mix until smooth. Adjust with salt and pepper if needed. Pour the mix into a bowl and add the coconut creamer (or milk) and blend it well. The soup is now ready to be served.

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Finish with some Parmigiano cheese and some drops of EVO oil for extra taste and this delicious spicy soup will comfort your cool winter nights.

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Enjoy and stay tuned for the next delicious recipe!









This entry was published on May 1, 2016 at 08:03. It’s filed under Tradizione Italiana, Vegetariano, Zuppe and tagged , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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