Easy Vegan Romanesco Soup Recipe with Crunchy Garden Granola
Looking for a cozy, vibrant soup that’s as beautiful as it is nourishing? This Vegan Romanesco Soup is a silky, comforting bowl of goodness, made with Romanesco cauliflower, Yukon Gold potatoes, and finished with a crunchy topping of Garden Granola® Kale Matcha.
It’s light enough for lunch but hearty enough to serve as a main meal—especially with that savory granola crunch on top. The lemon and parsley brighten the rich, velvety base, and the Garden Granola® Kale Matcha adds an unexpected layer of texture and flavor that turns this soup into something truly special.
Why You’ll Love This Soup:
• Vegan & Gluten-Free: A plant-based comfort food that fits a wide range of diets.
• Nourishing & Satisfying: Creamy Romanesco and potatoes blended to perfection.
• Elevated with Granola: The Garden Granola Kale Matcha topping adds crunch and earthy flavor.
Cooking Tips
• No Romanesco? Sub with regular cauliflower or a blend of broccoli and cauliflower if needed.
• Use an Immersion Blender: It’s the easiest way to blend hot soup without extra mess.
• Top Just Before Serving: Add the granola last so it stays crisp and delicious.
Romanesco Soup Recipe with Garden Granola Kale Matcha
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Dietary Info: Vegan / Gluten-Free
Ingredients
For the soup:
• 2 tablespoons olive oil
• 1 yellow onion, roughly chopped
• 1 clove garlic, chopped
• 1 Yukon Gold potato, peeled and chopped
• 1 large head Romanesco cauliflower, chopped
• 4 cups vegetable broth
• 1 small handful fresh parsley, chopped
• Salt and freshly ground pepper
• ½ lemon, juiced
For Topping:
• 1 cup Victory Dance Foods Kale Matcha Garden Granola® (¼ cup per serving)
• Additional chopped parsley (optional)
Instructions
1. Sauté Veggies: In a large pot over medium heat, add olive oil. Once hot, add chopped onion and cook for 5–7 minutes until soft and translucent. Add garlic and cook for another minute.
2. Simmer the Soup: Add chopped potato, Romanesco, and vegetable broth. Bring to a boil, then reduce to a simmer. Cook for 20 minutes or until vegetables are soft.
3. Blend Until Smooth: Remove from heat and stir in fresh parsley. Use an immersion blender or transfer in batches to a blender to puree the soup until silky.
4. Finish with Flavor: Stir in the juice of ½ a lemon and season with salt and pepper to taste.
5. Serve: Ladle into bowls and top each with ¼ cup Victory Dance Foods Kale Matcha Garden Granola® . Garnish with more parsley if desired. Serve warm and enjoy!
Make It a Meal
Pair this soup with crusty gluten-free bread or a simple green salad for a well-rounded, feel-good meal.
Show us your bowl
We love seeing how you top and serve your creations. Snap a pic of your Romanesco Soup with Garden Granola Kale Matcha and tag us @VictoryDanceFoods or use #VictoryDanceFoods to be featured.
