Creamy Cauliflower Soup with Roasted Hazelnuts & Sage
Ingredients
- —1 small cauliflower (approx. 600 g)
- —1 small onion
- —2 cloves garlic
- —750 ml vegetable broth
- —50 g Greek yogurt
- —25 g hazelnuts
- —8 fresh sage leaves
- —2 tbsp extra virgin olive oil
- —½ organic lemon
- —Pinch of nutmeg
- —Sea salt
- —Freshly ground black pepper
Instructions
Soft, creamy, and surprisingly refined. By roasting the cauliflower first, this soup gains a deep, nutty flavor without the need for cream. The crunchy hazelnuts, crispy sage leaves, and a hint of lemon provide a perfect balance between fresh and savory.
A nutritious soup rich in vegetables, easy to digest, and ideal for a metabolic lifestyle.
Preheat the oven to 200°C.
Divide the cauliflower into florets and mix with 1 tablespoon of olive oil.
Roast for 25 minutes until the cauliflower turns golden brown.
Meanwhile, sauté the onion and garlic in a pan with the remaining olive oil.
Add the roasted cauliflower and broth, and let simmer gently for 10 minutes.
Blend the soup smooth with the Greek yogurt, a pinch of nutmeg, and some lemon zest.
Season with sea salt, black pepper, and a small splash of lemon juice.
Briefly roast the hazelnuts in a dry pan and fry the sage leaves crispy in a drop of olive oil for a few seconds.
Divide the soup into bowls and garnish with the hazelnuts, sage, and a small drizzle of olive oil.
Serving Tip
Delicious with a spoonful of cottage cheese or roasted chickpeas for extra protein.
Storage Tip
Store the soup in the refrigerator for up to 3 days or freeze portions for up to 3 months. Add the garnish just before serving.