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Ingredients
For the soup
| 1 | onions
onion (diced) | ||
| 1 | garlic
garlic (finely chopped) | ||
| 1 | potatoes
potato (peeled and diced) | ||
| 2 packs pack | Fun Size romanesco Fun Size romanesco | ||
| 1 packs pack | broccoli broccoli | ||
| 1 l l | vegetable stock vegetable stock |
To serve
| 4 slices slice | bread bread | ||
| 4 slices slice | gouda cheese gouda cheese | ||
| 1 packs pack | Monster Claw crisps Monster Claw crisps | ||
| 8 | black olives
black olive (sliced in half) | ||
| 4 sprigs sprig | parsley
parsley (stems trimmed) | ||
| Greek yoghurt Greek yoghurt |
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Create new shopping listRomanesco soup
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Method
Bring our Oaklands Fun Size Romanesaurus Rex to life with this fun and vibrant soup recipe! Made from a blend of baby romanesco, broccoli and potato, the hearty soup is garnished with cheese toastie horns, a yoghurt face and crisp claws for a playful midweek meal the whole family will love.
- Add a dash of oil to a large pan and lightly fry the onion and garlic until soft. Add the potato and cook for a further 5 minutes.
- Add the romanesco, broccoli stems and stock to the pan and simmer for 15 minutes, until the vegetables are soft and cooked through.
- Blitz until smooth, seasoning to taste. Keep warm over a low heat until ready to serve.
- Before serving, toast the bread and place the cheese slice on top. Slide under a hot grill until melted and bubbling. Cut the toast into triangles.
- To serve, divide the soup between bowls (wide and shallow bowls work best) and arrange the cheese toastie triangles across the top. Drizzle the yoghurt to form a face - use an old squeezy bottle, if you have one - and garnish with the olives, parsley eyelashes and monster claw croutons.
