This week’s roasted cauliflower soup recipe is inspired by one of the dishes I tried recently at Pluvio restaurant in Ucluelet while on a trip with my girlfriends. My version is much simpler but gets deep flavour from roasting the cauliflower and stirring in a little hazelnut oil at the end adds a nutty richness. (Below a pic of the delicious Pluvio version which was garnished with local sidestriped shrimp-SO GOOD!)
This cauliflower soup is a perfect starter but also a light lunch or dinner. I serve mine garnished with homemade croutons (crispy outside, soft inside), parsley and fresh hazelnuts grown right here in Campbell River. It is equally good made vegan by using nut milk and veggie stock instead of dairy and chicken stock. Enjoy my friends 🙂
Roasted Cauliflower And Hazelnut Soup
A delicious, warm and comforting soup with a richness from roasted cauliflower and hazelnut oil. This gluten-free soup is easily made vegan by using nut milk and veggie stock instead of dairy and chicken stock.
- 2 tbsp Olive Oil
- 1 Head of Cauliflower, cut roughly into 8 chunks
- 1 c Onion, diced about 1 medium onion
- 1 Celery Rib, diced
- Salt and Pepper
- 1/4 tsp Nutmeg, grated
- 2 c Russet Potatoes, diced about 2 medium
- 4 c Chicken or Vegetable Stock
- 1 tsp Worcestershire
- 1/2 c Whole Milk or Unsweetened Nut Milk
- 2 tbsp Hazelnut Oil
- 1 c Fresh Homemade Croutons for garnish
- 1/2 c Fresh Hazelnuts, halved for garnish
- 1/2 c Parsley, coarsely chopped for garnish
Preheat oven to 400'F. Place cauliflower on baking sheet, toss with 1 tbsp olive oil and roast in oven 20 minutes or until lightly browned, then remove from oven.
Heat remaining tbsp of oil in a 4 qt pot on medium, then saute onion and celery with 1/2 tsp salt, 1/4 tsp pepper and nutmeg until translucent. Add roasted cauliflower, potatoes and stock and simmer on medium-low 20 to 30 min until potatoes are soft.
Using immersion blender, puree soup until smooth. Add milk or alternative and hazelnut oil, blend briefly to mix, season to taste with salt and pepper and serve immediately topped with garnishes in individual bowls.
*Homemade Croutons: Cube fresh or day old bread and saute with butter or olive oil and salt or seasoning salt on medium heat until crispy outside and still soft inside.