Romanesco & Cheddar/Gouda Creamy Soup

A play on classic broccoli and cheddar, but more delicate and sophisticated

As someone with SIBO and IBS, I don’t usually eat cruciferous, as I follow either a low FODMP (very restrictive, not meant to be followed long-term) or low fermentation diet (much more ‘permissive’ and suitable for long-term treatments). But I am undergoing a third cycle of antibiotics for SIBO for two weeks, and during the treatment I must eat a complete diet to make sure the medication kills all the bacteria that cause the bacterial overgrowth.

So I am indulging in broccoli, cauliflower, and Romanesco broccoli (which I LOVE, so delicate, so beautiful).

Romanesco comes from the Italian broccolo romano (from Rome). This vegetable is beautiful, both in shape and color, resembling a pyramid-shape bouquet of pale green roses. It was considered sacred by the ancient Greeks, and the ancient Romans ate it raw, before big dinners, to help the body absorb alcohol better. They also used its leaves to medicate ulcers and wounds.

This broccoli variety is so delicate and elegant that is perfect for pasta recipes, kept al dente, or simply sautéed with extra-virgin olive oil, a small clove of garlic, and a squeeze of lemon.

But I was really craving a creamy soup, so I transformed its perfect beauty into a smooth and delicious cream.