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5.0 from 36 votes

Roasted Cauliflower And Hazelnut Soup

A delicious, warm and comforting soup with a richness from roasted cauliflower and hazelnut oil. This gluten-free soup is easily made vegan by using nut milk and veggie stock instead of dairy and chicken stock.

Total Time
1 hr
Servings: 4
Course: Main Course , Appetizer , Soup , Lunch , Dinner
Cuisine: Canadian

Ingredients

  • 2 tbsp olive oil
  • 1 Head of Cauliflower, cut roughly into 8 chunks
  • 1 c onion, diced about 1 medium onion
  • 1 celery rib, diced
  • salt and pepper
  • ¼ teaspoon Nutmeg, grated
  • 2 c Russet Potatoes, diced about 2 medium
  • 4 c chicken or vegetable stock
  • 1 teaspoon Worcestershire
  • ½ c Whole Milk or Unsweetened Nut Milk
  • 2 tablespoon hazelnut oil
  • 1 c Fresh Homemade Croutons for garnish
  • ½ c Fresh Hazelnuts, halved for garnish
  • ½ c Parsley, coarsely chopped for garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. *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.