5 from 36 votes
Roasted Cauliflower And Hazelnut Soup
Roasted Cauliflower and Hazelnut Soup features oven-roasted cauliflower combined with onion, celery, potatoes, and chicken stock, pureed to a creamy texture. Hazelnut oil adds a nutty depth, complemented by fresh croutons, halved hazelnuts, and parsley garnish. This soup is smooth, comforting, and fragrant, making it a warming starter or light meal with balanced earthiness and richness.
Total Time
1 hr
Servings:
4
Course:
Main Course, Appetizer, Soup, Lunch, Dinner
Cuisine:
Canadian
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.
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