From Edible Communities
Romanesco Broccoli and Leek Soup
I like to call the magnificently shaped chartreuse-hued Romanesco the Fibonacci broccoli as it is one of the most stunning representations of the mathematician’s fractal spiral.
Each cauliflower-like head is a work of art with a nuttier, slightly sweeter flavor than its namesake. They can be roasted, grilled or steamed. This recipe pairs them with creamy leeks to make a luscious soup.

Ingredients
Olive oil
3 large leeks—halved lengthwise cleaned and finely chopped
½ teaspoon coarse sea salt
10 grinds of black pepper
1½ pounds Romanesco broccoli—florets separated
4 finely chopped green onions
4 cups vegetable stock
1 tablespoon finely chopped chives
4 slices grilled sourdough or ciabatta
Instructions
- Pour 1½ tablespoons of olive oil into a large saucepan over medium heat. Add the leeks, salt and pepper, and cook, stirring frequently, until soft and tender, approximately 7–8 minutes.
- Add the Romanesco florets and green onions to the leeks. Cook for 3–4 minutes. If the mixture feels a little dry, add ½ tablespoon of olive oil. Pour the vegetable stock into the pan and bring to a simmer, uncovered. Cook until the Romanesco is soft, about 12–15 minutes, depending on the size of the florets.
- To get a completely smooth texture for the soup, purée it for at least 1 minute at high speed in a blender (remember to hold down the lid) or for at least 3 minutes if you use an immersion blender.
- Pour the soup into serving bowls, add a swirl of olive oil and a scattering of chives. Serve with grilled sourdough or ciabatta.

This recipe is reprinted with permission from Flavour, Savouring the Seasons: Recipes from the Market Table by Pascale Beale. Published by M27 Editions © 2024.
Photography Credit: Pascale Beale