Creamy Hazelnut And Sage Cauliflower Soup Recipe

Recipe By Slurrp

This creamy hazelnut and sage cauliflower soup is a comforting and flavorful dish. The cauliflower is cooked until tender and then blended with roasted hazelnuts, giving the soup a rich and nutty flavor. Fresh sage leaves are added for a hint of earthiness. The soup is finished with a touch of cream, which adds a creamy and velvety texture. Serve this soup as a starter or a light meal, and garnish with additional roasted hazelnuts and sage leaves for an extra crunch and aroma.

4.9
30 Rating -
Rate
Vegdiet
30minstotal
30m.total
Creamy Hazelnut And Sage Cauliflower Soup
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Ingredients for Creamy Hazelnut And Sage Cauliflower Soup Recipe

  • 1/4 cup Roasted Hazelnuts
  • 1/4 Head Cauliflower, Cut Into Florets
  • 1/4 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1 cup Vegetable Broth
  • 2.25 H Sage Leaves
  • 0.13 cup Heavy Cream
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper To Taste

Directions: 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.
Nutrition
value
539
calories per serving
52 g Fat14 g Protein9 g Carbs11 g FiberOther

Current Totals

  • Fat
    52g
  • Protein
    14g
  • Carbs
    9g
  • Fiber
    11g

MacroNutrients

  • Carbs
    9g
  • Protein
    14g
  • Fiber
    11g

Fats

  • Fat
    52g

Vitamins & Minerals

  • Calcium
    146mg
  • Iron
    5mg
  • Vitamin A
    260mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    89mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    24mg
  • Vitamin E
    17mg
  • Copper
    1mcg
  • Magnesium
    211mg
  • Manganese
    3mg
  • Phosphorus
    298mg
  • Selenium
    4mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp