Romanesco soup with walnut-mint pesto

Step 1/4

• 300 g Romanesco
• 1 onion
• 1 lemon

• fine grater
• citrus press
• cutting board
• knife

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

Step 2/4

• 1 tbsp olive oil
• 1 bay leaf
• ¼ tsp turmeric
• 400 ml coconut milk
• 250 ml water
• salt

• 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

• 10 g mint
• ½ tsp salt
• 3 tbsp walnuts
• 3 tbsp olive oil
• sugar
• salt

• 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.

Step 4/4

• salt
• pepper
• lemon juice

• hand blender

Remove the soup from the stove and purée with a hand blender until smooth. Season with salt, pepper, and more lemon juice to taste and serve with walnut-mint pesto. Enjoy!

Enjoy your meal!