Cauliflower Soup with Hazelnuts

 Cauliflower Soup with Hazelnuts recipe

Celebrate cauliflower being in season with this creamy hazelnut soup. You can have a batch ready in under an hour.



Prep time: 25 minutes

Cook time: 30 minutes

Servings: 6 people


Melt the butter and olive oil in a large, heavy-based saucepan over a medium heat, then add the potato, onion and most of the cauliflower florets.

Reserve the remaining florets for a garnish.

Sauté the vegetables for 4-5 minutes, then cover with a lid and reduce the heat a little, allowing the steam to soften them.

Add the stock and bring the mixture to the boil.

Stir in the milk then bring the mixture back to the boil. Simmer for 15 minutes until soft, then remove from the heat.

Puree the soup in batches in a food processor.

Transfer back to the saucepan and adjust the seasoning.

Lightly crush the toasted hazelnuts, then ladle the hot soup into serving bowls.

Scatter small handfuls of the hazelnuts into the centre of the soup, then sprinkle pinches of the turmeric all over.



2 medium cauliflowers, prepared into florets
50g whole hazelnuts
1tsp turmeric
50ml olive oil
25g butter
1 medium potato, peeled and diced
1 onion, finely chopped
1.2l vegetable stock
500ml milk