Cauliflower and hazelnut soup
I
must have an obsession with nuts, because I would eat them anytime of the day
and add them to any salad, dessert or other recipe I make. I one day decided to
add them to one of the classic ‘winter-depurative soups’, the cauliflower soup!
It
is one of my favorite soups, as cauliflower is so versatile and can be mixed
with almost any cheese, herb and apparently also with nuts! I was quite
thrilled to discover that this super healthy (but a bit stinky..) cabbage
family member mixes so well with the sweetness of the hazelnut, creating a new
and distinctive flavor that will add a bit of fun to your soup. Cauliflower is
also a good provider of folate (one of the B vitamins), contains vitamin C and
helps prevent several types of cancer.
This
dish combines the proteins and good fats from the nuts with the fibers and
vitamins from the cauliflower, and this only means one thing: you’re full and
happy for longer..
Ingredients
for 4 people:
1
medium Organic cauliflower (about 1 kg)
4
spoons of olive oil
1
stick of Celery
1
carrot
1
medium brown onion
1 garlic
100
gr of raw hazelnut
1 l
homemade vegetable stock
black
pepper
½
spoon Maldon salt flakes
Pinch of turmeric
Warm
oil in a large saucepan over medium heat. When the oil is hot but not smoking,
add garlic, carrot, onion, celery, turmeric and cook, stirring, over medium heat, for 5
minutes. In the meantime chop the cauliflower in 4cm pieces and add it to the
pan. Stir in vegetable stock and cook for 30 minutes increasing heat if
necessary. Add the hazelnuts, cover and allow to simmer until the cauliflower
is tender, about 10 minutes. Process the soup with a food processor, add a bit
of raw olive oil and sparkle with some roasted crushed hazelnut. Get warm and
enjoy.
