4.8 from 36 votes
Cauliflower Hazelnut Pear Soup
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6
Calories: 182 kcal
Course:
Appetizer , Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 white or yellow onion diced
- 1 1/2 teaspoon dried oregano divided
- 2 cloves garlic minced
- 1 medium head of cauliflower washed and cut into small florets
- 1/4 cup Gluten Free Oats
- 1/4 cup toasted hazelnuts
- 1/2 pear cored and diced
- ½ cup canned white cannellini beans strained and rinsed
- 5 cups chicken broth (or vegetable) stock—less or more depending on your desired soup thickness
- ¾ teaspoon salt divided
- ½ teaspoon pepper divided
- 1 tablespoon each of fresh thyme and parsley leaves chopped
- 2 tablespoons chopped toasted skinned hazelnuts
- 1 tablespoon olive oil
- Pinch of red pepper flakes (optional)
- 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.