Creamy Hazelnut And Sage Cauliflower Soup Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast for 10-12 minutes, or until fragrant and lightly golden. Remove from the oven and let cool.
• STEP 2.In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened and translucent, about 5 minutes.
• STEP 3.Add the cauliflower florets, vegetable broth, sage leaves, and roasted hazelnuts to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the cauliflower is tender.
• STEP 4.Using an immersion blender or a regular blender, blend the soup until smooth and creamy. If using a regular blender, blend in batches and be careful with the hot liquid.
• STEP 5.Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste. Heat the soup over low heat until warmed through.
• STEP 6.Serve the creamy hazelnut and sage cauliflower soup hot, garnished with additional roasted hazelnuts and sage leaves. Enjoy!

Cooking Tips

• To easily remove the skins from the roasted hazelnuts, rub them with a clean kitchen towel while they are still warm.
• For a vegan version, substitute the heavy cream with coconut cream or cashew cream.
• If you prefer a chunkier soup, reserve some cauliflower florets before blending and add them back into the soup after blending.

Storage and Serving

• Store any leftovers of the soup in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally, until warmed through.
• Serve the soup as a starter or a light meal, accompanied by crusty bread or a side salad.