Cauliflower Hazelnut Pear Soup
User Reviews
4.8
24 reviews
Excellent
Cauliflower Hazelnut Pear Soup
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This vegan Cauliflower Hazelnut Pear Soup recipe is smooth, rich, satisfying and simply the best meal to cheer you up on a cold rainy day. The best thing? Even Cauliflower-haters will love this creamy, rich soup because it really does not taste that much of cauliflower.
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Ingredients
- 2 tablespoons butter unsalted
- 1 white onion diced, or yellow onion
- 1 1/2 teaspoon oregano divided, dried
- 2 cloves garlic minced
- 1 cauliflower washed and cut into small florets, medium head
- 1/4 cup oats gluten free
- 1/4 cup hazelnut toasted
- 1/2 pear cored and diced
- ½ cup cannellini beans strained and rinsed, canned, white
- 5 cups chicken broth (or vegetable) stock—less or more depending on your desired soup thickness
- ¾ teaspoon salt divided
- ½ teaspoon black pepper divided
- 1 tablespoon thyme fresh leaves, chopped
- 1 tablespoon parsley fresh leaves, chopped
- 2 tablespoons hazelnut chopped, toasted, skinned
- 1 tablespoon olive oil
- red pepper flakes optional, pinch
- Optional ** ¼ cup (or to taste) or freshly grated Parmesan cheese
Notes
- For thickening this Cauliflower Hazelnut Pear Soup, I love using oats versus potatoes or flours. Primarily because it’s healthier and also because I prefer the oat-y flavor they lend to the soup.
- Navy beans or cannellini beans are further thickening agents of this vegan soup, giving it that smooth creamy texture without too many added calories.
- Usually, I also sprinkle some freshly grated Parmesan cheese on top. I am skipping it here to make this soup vegan and dairy free.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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