Roast Cauliflower and Hazelnut Soup

This low-carb creamy soup is like a comforting, soft duvet, perfect for a cold, snowy day. It gets all it’s rich, smooth texture from the blended hazelnuts. It can be made both as a vegan and vegetarian soup to suit individual diet choices and it’s delicious either way.

Method

Serves 4

Prep time: 10 mins Cook time: 20 mins

Pre-heat the oven 200c/180c fan/Gas mark 4

You will need a heavy bottomed saucepan and a blender.

Cut the cauliflower into small florets, removing any leaves. The weight given in the recipe is for the florets only. Place on a baking tray and season with salt and pepper. Place on the middle shelf in the oven and bake for 15 - 20 mins. The cauliflower should be just cooked through but still firm.

Measure out 20g of the hazelnuts and put on a separate baking tray. Put into the oven on the top shelf for 5 minutes. Keep an eye on them, perhaps setting a timer so they don’t burn. When they are cool enough to handle, chop into small pieces and set aside.

Make up the vegetable stock.

Meanwhile, gently heat the oil and add the chopped shallots. Fry on a low heat for 3-4 minutes until soft but not brown. Add the paprika, stir in and cook for another minute.

Add the vegetable stock to the pan with the onions, stir and add the remaining hazelnuts. Add 1/2 tspn of black pepper and 1 tspn of sea salt. Bring to the boil and simmer for 20 minutes.

Carefully, add the stock, nuts and cauliflower to a blender. Blend on a high speed until smooth and thickened - around 4 minutes in a powerful blender. You may need to do this in batches.

When the soup is all blended, wipe out the saucepan and return the blended soup to it. Bring the soup back up to heat if you have blended it in batches but do not boil. When it is hot, turn off the heat and stir in the grated parmesan if you are using it. Check and adjust the seasoning.

You will get a stronger hazelnut taste without the cheese, but it is still a beautifully creamy soup which people will be amazed to hear contains no milk or cream.

Divide between bowls and sprinkle with the chives and toasted hazelnuts.

Ingredients

1 tblspn olive oil

350g cauliflower florets

2 eschalion shallots

1/2 tspn sweet paprika

1 ltr vegetable stock

220g blanched hazelnuts

1 tblspn of chives chopped

40g parmesan cheese grated (optional)

Salt and pepper

1 tblspn chives