Cauliflower Romanesco Soup

Ingredients

• 500 g Cauliflower
• 500 g romanesco
• 750 ml vegetable broth
• 150 g Sour cream
• Salt
• white pepper (freshly ground)
• nutmeg
• 1 lemon
• 2 stems fresh mint

Instructions

1. 1.

   Clean both cruciferous vegetables and cut into bite‑size florets. Squeeze the lemon.

2. 2.

   Place cauliflower in lightly boiling salted water with half of the lemon juice and cook for about 8 minutes, then remove and shock in ice water immediately. Cook romanesco in the same pot until crisp, drain, shock in ice water, and let drain.

3. 3.

   Puree cauliflower and half of the romanesco finely, add to a pot with vegetable broth, stir in sour cream, and simmer for 15 minutes. Season well with salt, pepper, nutmeg, and remaining lemon juice.

4. 4.

   Wash, dry, and shake mint leaves; pick off individual leaves. Add remaining romanesco to the soup, heat through, and serve sprinkled with fresh peppermint.