Roasted Cauliflower And Hazelnut Soup
User Reviews
5
Roasted Cauliflower And Hazelnut Soup
Description
This soup starts by roasting cauliflower tossed with olive oil until lightly browned, developing a mellow, caramelized flavor. Meanwhile, diced onion and celery are sautéed with seasoning and nutmeg for aromatic depth. Potatoes and chicken stock are added to the pot, simmered to soften the vegetables and meld flavors.
After cooking, the mixture is pureed until smooth using an immersion blender, yielding a creamy texture without cream. Adding whole milk or a nut milk alternative softens the texture and lightens the soup's body. Hazelnut oil stirred in provides a distinct nutty aroma and richness. The soup is finished with freshly ground black pepper and salt to taste.
Serving includes garnishing with homemade toasted bread croutons for texture, halved fresh hazelnuts for crunch, and chopped parsley to brighten the dish visually and flavor-wise. The soup is suitable as a warm starter or a light lunch, highlighting roasted cauliflower's sweetness and hazelnut's nutty complexity.
Ingredients
- 2 tbsp olive oil
- 1 cauliflower head, cut roughly into 8 chunks
- 1 c onion about 1 medium onion, diced
- 1 celery rib, diced
- salt
- black pepper
- ¼ teaspoon nutmeg grated
- 2 c russet potatoes about 2 medium, diced
- 4 c chicken stock or vegetable stock
- 1 teaspoon Worcestershire sauce
- ½ c whole milk or unsweetened nut milk
- 2 tablespoon hazelnut oil
- 1 c Bread croutons for garnish, fresh homemade
- ½ c hazelnuts for garnish, fresh, halved
- ½ c parsley for garnish, coarsely chopped
Instructions
- Preheat oven to 400'F. Place cauliflower on baking sheet, toss with 1 tablespoon olive oil and roast in oven 20 minutes or until lightly browned, then remove from oven.
- Heat remaining tablespoon of oil in a 4 qt pot on medium, then saute onion and celery with ½ teaspoon salt, ¼ teaspoon pepper and nutmeg until translucent. Add roasted cauliflower, potatoes and stock and simmer on medium-low 20 to 30 min until potatoes are soft.
- Using immersion blender, puree soup until smooth. Add milk or alternative and hazelnut oil, blend briefly to mix, season to taste with salt and pepper and serve immediately topped with garnishes in individual bowls.
- *Homemade Croutons: Cube fresh or day old bread and saute with butter or olive oil and salt or seasoning salt on medium heat until crispy outside and still soft inside.
User Reviews
Overall Rating
5
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