Cauliflower Hazelnut Soup

Serving Size: 4
Prep Time:
Total Time:

This creamy cauliflower hazelnut soup is delicious with a subtle hint of vanilla and the rich flavor of toasted hazelnuts.

  • 6 Tbsp butter, divided
  • 0.25 cup white wine
  • Freshly ground black pepper and salt, to taste
  • 1.5 Tbsp aged balsamic vinegar
  • 0.5 cup heavy cream
  • 0.25 cup hazelnuts, chopped
  • 4 slices white bread, crusts removed, toasted and finely chopped
  • 1 vanilla pod, sliced open lengthwise and seeds removed
  • 0.25 tsp nutmeg
  • 2 cup vegetable broth
  • 4 small potatoes, peeled and roughly chopped
  • 1 medium head of cauliflower (about 1 and ½ pounds), roughly chopped
  • 1 large onion, roughly chopped
  • 2 heaping tablespoons ground hazelnuts
  1. To a large, wide bottomed pan add three tablespoons of butter and cook over medium heat until browned and fragrant. Add the ground hazelnuts and roast in the butter until they start to change color. Add the onions and another tablespoon of butter and continue cooking until the onion is translucent, about 3-4 minutes. Meanwhile, remove ? of the cauliflower florets and set aside. Add the rest to the pot together with the potatoes and roast over medium high heat, stirring frequently, until browned.
  2. Pour the white wine into the pot and allow to cook for 1-2 minutes. Add the vegetable broth,nutmeg, vanilla seeds and pod. Bring to a boil, then cover and let simmer on low heat for 20-30 minutes or until the cauliflower starts falling apart.
  3. In the meantime, make the topping: Finely chop the cauliflower florets set aside. Add the remaining two tablespoons of butter to a hot frying pan. Melt over medium high heat, then add the chopped cauliflower, hazelnuts and bread crumbs. Roast until browned and crispy, then set aside.
  4. Once the soup is done cooking, purée with an immersion blender. Stir in the cream and season with balsamic vinegar, black pepper and salt.
  5. Serve topped with the hazelnut crumble.

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  • 0.25 cup white wine