Cauliflower soup with hazelnuts recipe

  • Serves 6
  • 25 mins to prepare and 30 mins to cook
  • 332 calories / serving
  • Freezable
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164327 cauliflower soup with hazelnuts and turmeric HERO

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.

Serve immediately.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

  • Ingredients

  • 2 medium cauliflowers, prepared into florets
  • 50g (2oz) 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
  • salt
  • pepper
  • Energy 1380kj 332kcal 17%
  • Fat 21g 30%
  • Saturates 6g 31%
  • Sugars 11g 12%
  • Salt 2.2g 37%

of the reference intake
Carbohydrate 18.8g Protein 13.1g Fibre 7.2g


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