Romanesco soup with walnut-mint pesto

 Romanesco soup with walnut-mint pesto

Ingredients

Servings:-2+

300 g Romanesco

3 tbsp walnuts

10 g mint

1 onion

1 lemon (zest and juice)

4 tbsp olive oil (divided)

1 bay leaf

¼ tsp turmeric

400 ml coconut milk

250 ml water

½ tsp salt

sugar to taste

salt

pepper

Metric

Imperial

Utensils

fine gratercitrus presscutting boardknifelarge pot with lidfood processorhand blender

Nutrition per serving

Cal

774Protein

11 gFat

76 gCarb

12 g

Step 1/4

Clean Romanesco, remove stem and out leaves, and pluck florets. Peel onion and dice. Zest lemon, then halve and juice.Save

300 g Romanesco1 onion1 lemon

fine gratercitrus presscutting boardknife

Clean Romanesco, remove stem and out leaves, and pluck florets. Peel onion and dice. Zest lemon, then halve and juice.

Step 2/4

Heat the olive oil in the pot over medium-high heat and sauté the onion for approx. 1 min. Reduce heat, add Romanesco, and fry for approx. 3 min. Add the bay leaf and turmeric, then add coconut milk and water. Add salt to taste and simmer for approx. 15 min.Save

1 tbsp olive oil1 bay leaf¼ tsp turmeric400 ml coconut milk250 ml watersalt

large pot with lid

Heat the olive oil in the pot over medium-high heat and sauté the onion for approx. 1 min. Reduce heat, add Romanesco, and fry for approx. 3 min. Add the bay leaf and turmeric, then add coconut milk and water. Add salt to taste and simmer for approx. 15 min.

Step 3/4

To make the pesto, pluck the mint leaves from the stems and roughly chop. Mix the mint with walnuts, olive oil, and lemon zest and purée. Add salt, which protects the bright green color of the mint. Season the pesto again with salt, sugar, and lemon juice to taste. Then set the pesto aside.Save

10 g mint½ tsp salt3 tbsp walnuts3 tbsp olive oilsugarsalt

food processor

To make the pesto, pluck the mint leaves from the stems and roughly chop. Mix the mint with walnuts, olive oil, and lemon zest and purée. Add salt, which protects the bright green color of the mint. Season the pesto again with salt, sugar, and lemon juice to taste. Then set the pesto aside.