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Romanesco soup

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For the soup

1 onions onion
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

Romanesco soup

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40 min


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.

  1. 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.
  2. Add the romanesco, broccoli stems and stock to the pan and simmer for 15 minutes, until the vegetables are soft and cooked through.
  3. Blitz until smooth, seasoning to taste. Keep warm over a low heat until ready to serve.
  4. 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.
  5. 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.