Romanesco creamy soup with kale and spirulina
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Serves: 4
 
Ingredients
  • 1 romanesco
  • 2 or 3 green or purple kale leaves
  • 1 onion
  • 1 garlic clove
  • 3 Tbs of oat flakes
  • 1 Tbs of powder spirulina
  • 2 Tbs of lemon juice
  • Lemon zest
  • Salt, white pepper and extra virgin olive oil
  • Leek sprouts to decorate and give it a cruchy twist
Instructions
  1. Cut the romanesco in flowers and rinse it gently under the tap with a colander.
  2. Take stem out of the kale leaves and cut in one inch pieces.
  3. Peel and dice the onion.
  4. Smash the garlic clove, peel it and cut into slices.
  5. Sauté the onion until transparent.
  6. Add the kale and cook 3-4 more minutes.
  7. Add the romanesco flowers, the 3 spoons of oat flakes and add water to cover.
  8. Season with salt and pepper and cook for 5 minutes.
  9. Set aside from heat, add the lemon juice and the spirulina powder, and puree until getting a fine consistency.
  10. Decorate with leek sprouts and grate the lemon zest over it,
Culinary Tips
The same recipe can be done with green or white caulilflower.
The more time you sauté the onion and kale, the more onion flavour you'll get in the final cream. If you want a more intense spirulina flavour, then sauté during less time.

For the velvety consistency, we have blended it with the Thermomix (2 minutes, progressive speed 5-10), but it can be done with any electrical mixer. if you want a lighter consistency, add a little water or broth.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/romanesco-creamy-soup-with-kale-and-spirulina/