- 2 tablespoons extra-virgin olive oil
- 1 small carrot, finely chopped
- 1 shallot, finely chopped
- 1/2 rib celery, finely chopped
- 3 1/2 ounces Romanesco broccoli, tough parts discarded, chopped
- 2 small potatoes, peeled and chopped
- 4 cups hot water
- salt and ground black pepper to taste
- Heat olive oil in a saucepan over medium-low heat. Add carrot, shallot, and celery; cook and stir until fragrant, 2 to 3 minutes. Add Romanesco broccoli and potatoes.
- Pour hot water into the saucepan. Season with salt and pepper. Cook, covered, until broccoli and potatoes are soft, about 40 minutes. Puree soup with an immersion blender until smooth.