"Looking for a new recipe to boost the flavor of cauliflower? Rich, creamy, full of flavor and crunch with a bit of spicy heat. Perfect for cold winter nights and a delicious start to a holiday dinner."
Velvety Cauliflower-Cannellini Bean Soup with Toasted Hazelnuts
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Prep time: 15mins
Cook time: 25mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- 2 cups chopped leeks
- 2 cups cauliflower florets
- 1 15 ounce can cannellini beans, rinsed
- 2 cups vegetable stock
- 1/2 cup whole milk
- 1 bay leaf
- 1/2 cup hazelnuts
- 1/2 teaspoon each salt and pepper
- dash cayenne pepper
- dash chipotle chile powder
Method
Step 1
Heat the oven to 375. Spread the hazelnuts on a cookie sheet. Roast the hazelnuts until they start to turn golden, about 7-8 minutes. Remove the hazelnuts from the oven and spread on a kitchen towel. Cover with another towel and rub the hazelnuts between the towels to remove the skins. Roughly chop the hazelnuts.
Step 2
Heat the olive oil in a large saucepan over medium heat. Add the garlic, leeks, and cauliflower and stir and cook for 5 minutes until the leeks and cauliflower are soft. Add the cannellini beans, vegetable stock, milk, and bay leaf and lower the heat to medium-low. Cover the sauce pan and cook for 15 minutes.
Step 3
Remove the bay leaf from the soup. Pour the soup into a blender and pulse to make a thick and creamy pureed soup. Season with salt and pepper.
Step 4
Ladle the soup into bowls, garnish with some of the hazelnuts, and sprinkle with cayenne pepper and chipotle chile powder.