Cauliflower Soup With Hazelnuts: A Festive, Plant-based Recipe

When you are not used to vegetarian cooking, you may find it difficult to reconcile vegetarian cooking and gourmet food. However, it is possible to prepare festive dishes for vegetarians or vegans with very simple ingredients. We are going to prove it to you with an easy recipe of cauliflower soup with hazelnut.

Ingredients

Here are the ingredients needed to make hazelnut cauliflower soupfor 4 people:

1 fresh cauliflower or 600 g frozen cauliflower florets
2 medium potatoes
1 white onion
1 tablespoon olive oil
1 pinch of coarse salt
2 grindings of pepper
½ teaspoon nutmeg powder
75 cl of cold water
hazelnut oil
Corsican salt with hazelnut or Salinu

To note: if, like me, you are using frozen cauliflower florets, thaw them at room temperature for several hours.

Preparation of vegetables

1- Peel the potatoes and cut them into large cubes.

2- If you are using fresh cauliflower to prepare this cauliflower and hazelnut soup, cut it into florets.

3- Peel the onion and chop it finely.

Preparation of the soup

The preparation of the cauliflower soup with hazelnut is very simple.

1- Heat the olive oil in a large saucepan or casserole dish.

2- Sauté the chopped onion until it becomes translucent.

3- Add the diced potatoes, then the cauliflower florets.

4- Season with coarse salt, pepper and nutmeg powder. Fry the vegetables for a few minutes.

5- Add 75 cl of cold water and bring to a boil.

Cooking the soup

1- When the liquid boils, lower the heat and cover.

2- Cook covered for about 20 to 25 minutes.

3- Check the vegetables for doneness with the tip of a knife.

4- When the vegetables are tender, blend the cauliflower soup with hazelnut using an immersion blender.

To note: if the texture of the velouté seems too thick, you can add 5 to 10 cl of soy or oat vegetable cream.

Tasting advice

1- Serve this cauliflower and hazelnut soup with a teaspoon of hazelnut oil.

2- Sprinkle each bowl or glass with a pinch of Salinu (Corsican salt with hazelnut).

To note: to bring even more crunch, you can sprinkle this velouté with crushed hazelnuts.

In this 100% plant-based version, this festive appetizer is suitable for vegan people who do not consume any animal products.

On the other hand, if you serve this soup to vegetarians who eat cheese, you can accompany it with a parmesan tuile.