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Roasted Cauliflower Soup With Hazelnuts

November 8, 2019 by SabCurrie 17 Comments

West Coast Inspired Roasted Cauliflower Soup

This roasted cauliflower soup recipe is inspired by one of the dishes I tried recently at Pluvio restaurant in Ucluelet. Roasting the cauliflower adds so much depth and complexity to this plant based soup. Hazelnuts go well with the deep caramelized flavour and add rich texture. This soup is creamy (without using cream) and ticks all the boxes of comfort food.

Eating And The Edge To Edge Race In Ukee

One of my girlfriends organized our yearly get together around the Edge To Edge race in Ucluelet, BC. Though the course is incredibly scenic and I carried my cell phone to take pictures, it ended up raining so hard we couldn’t see a single view! Thank goodness the food scene was better. In addition to running, these girls like to eat too and there is no better spot on the Island than here.

Dining On The West Coast In Tofino And Ucluelet

We stayed in Tofino nearby and ate at Sobo, Tacofino, and the (new at the time) 1909. All of our meals (and dancing after dinner at 1909) were stellar. We then made the trek to Ucluelet for an unforgettable dinner at Pluvio. Owned and run by Warren Barr and his wife Lily, this is the upscale food Warren cooked at the Wickaninnish Inn but in a casual and playful setting.

What Makes This Cauliflower Soup The Best

I enjoyed the tasting menu and the cauliflower soup was one of my many creative and mouth watering courses. My version is much simpler (I didn’t get Chef Warren’s recipe) but it 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!)

Cauliflower Soup At Pluvio Restaurant Ucluelet
Cauliflower Soup At Pluvio Restaurant Ucluelet

Vegan Or Not, Make It Your Way

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.

Make Ahead Soup That Reheats Well

This soup can easily be made 1-2 days ahead, kept in the refrigerator and reheated gently before serving. Do not bring to a full boil when reheating, just heat on low in a saucepan until hot. Garnish when you serve it. (My Broccoli Cheese Soup and Wild Mushroom Soup also work well made ahead and reheated to serve.)

Enjoy my friends, and maybe head out to the West Coast with your girlfriends 😉

Roasted Cauliflower And Hazelnut Soup

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.
5 from 9 votes
Print Pin Rate
Course: Appetizer, Dinner, Lunch, Soup, Vegan Main
Cuisine: canadian
Keyword: Cauliflower, Creamy, Gluten Free, Hazelnuts, Roasted Vegetables, Soup, Vegan Friendly
Total Time: 1 hour
Servings: 4
Author: Sabrina Currie

Ingredients

  • 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

Instructions

  • 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.
    Roasted Cauliflower for soup
  • 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.
    Saute onions, celery, salt, pepper and nutmeg
  • 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.
    Roasted Cauliflower and Hazelnut Soup With Fresh Croutons
  • *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.
Easy Roasted Cauliflower Soup Recipe With Hazelnuts
Easy Roasted Cauliflower Soup Recipe With Hazelnuts

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Related

Filed Under: Photography, Recipe, Soup and Stew, Vancouver Island, Vegetarian Main Dishes Tagged With: appetizer, Cauliflower, easy recipe, gluten free, hazelnut, Hazelnuts, healthy, Homemade, recipe, roasted, soup, Vancouver Island, vegetarian

Reader Interactions

Comments

  1. Joss

    November 12, 2019 at 9:11 am

    5 stars
    This is such a warm and inviting soup!

    Reply
    • SabCurrie

      November 16, 2019 at 3:03 pm

      Thanks Joss, I highly recommend it on a chilly day 🙂

      Reply
  2. Elaine

    November 12, 2019 at 11:04 am

    5 stars
    Adding hazelnut oil is brilliant! I love that this recipe can be made dairy-free, too. I do the same: try a dish in a restaurant and rush home to re-create it! Must try that restaurant in Ucluelet next time we’re there!

    Reply
    • SabCurrie

      November 16, 2019 at 3:04 pm

      It’s fun to try delicious dishes and then recreate them isn’t it?! And yes, the best new restaurant I’ve been to in a long time! Cheers Elaine!

      Reply
  3. Colleen

    November 12, 2019 at 11:17 am

    5 stars
    This soup sounds so good! I think that the hazelnut would totally complement the cauliflower. A definite must try.

    Reply
    • SabCurrie

      November 16, 2019 at 3:01 pm

      Thank you so much Colleen! I may be biased but I love the nutty flavour from our local hazelnuts, hope you love it as much as we do 🙂

      Reply
  4. Kelly Neil

    November 13, 2019 at 3:40 am

    5 stars
    Oh wow this soup looks so rich and luscious! Perfect for staying cozy on a cold day. Thanks for sharing a great recipe!

    Reply
    • SabCurrie

      November 16, 2019 at 3:02 pm

      Thank you and you’re welcome Kelly! I love a creamy soup, especially when it’s so full of veggies instead of heavy cream and flour. Cheers, S

      Reply
  5. Sharon

    November 13, 2019 at 7:08 pm

    5 stars
    The sound of those freshly grown hazelnuts from Campbell River is making me super jealous! As is that girls trip to Tofino. 🙂 I miss the island. Thanks for sharing the recipe! Once those west coast rains set in soup will be on the agenda.

    Reply
    • SabCurrie

      November 16, 2019 at 3:00 pm

      Thanks Sharon and thanks for reading along 🙂 The girls trip to Tofino was so wonderful, I highly recommend it to anyone, always so refreshing for the soul out there. Enjoy and have a great weekend!

      Reply
  6. [email protected]

    November 14, 2019 at 6:32 pm

    5 stars
    Oh, my goodness, Sabrina – this is a gorgeous soup! It is company worthy, for sure. I can imagine how it tastes. It looks very silky. Many thanks for sharing. I am pinning to try very soon. I adore making soup! 🙂

    Reply
    • SabCurrie

      November 16, 2019 at 2:59 pm

      Thank you Denise 🙂 I have gotten really into making soup in the last few years during winter. They are hearty and comforting as well as usually quite economical. This is great dressed up with garnishes for company. Cheers! S

      Reply
  7. Nancy

    November 15, 2019 at 11:56 am

    5 stars
    What a great winter hearty soup! Can’t wait to make it!

    Xoxo
    Nancy
    Nomss.com

    Reply
    • SabCurrie

      November 16, 2019 at 2:57 pm

      Thank you so much Nancy, I hope you love it as much as we do! Have a great day 🙂

      Reply
  8. Terri

    November 18, 2019 at 7:24 am

    5 stars
    What a great and unique combo- this sounds so delicious and healthy!

    Reply
  9. Terri

    November 25, 2019 at 5:54 am

    5 stars
    I love cauliflower but have never had it in soup form. Love the creative combo of hazelnut with it!

    Reply
    • SabCurrie

      December 4, 2019 at 7:36 pm

      Thanks Terri! I agree, the nutty flavour really ups the umami in the soup! Cheers 🙂

      Reply

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