Cauliflower Soup

This vegan Cauliflower Hazelnut Pear Soup recipe is smooth, rich, satisfying and the perfect dish to cheer you up on a cold rainy day. Serve this creamy vegan soup with a Crunchy Thyme & Hazelnut Topping!

WHY CAULIFLOWER SOUP

Rich and satisfying. This vegan recipe is smooth, rich, satisfying and the best thing to cheer you up on a cold rainy day. The best thing? Even Cauliflower-haters will love this creamy, rich soup because it really does not taste that much of cauliflower. Nevertheless, it gives this soup a smooth almost floral taste.

Full of flavor. The flavors are in complete harmony: Creamy cauliflower with a touch of sweetness from the pear paired with smooth nutty hazelnut. All seasoned with fresh thyme, thickened up with gluten-free oats and all blended together with broth and white navy beans for extra protein and richness.

Top this soup with chopped hazelnuts and thyme for a slight crunch!

HOW TO MAKE CREAM OF CAULIFLOWER SOUP

Like many soup recipes, we start making this tasty soup with sautéed onions, garlic and spices. The cauliflower is added to the sautéd onions, followed by toasted hazelnuts, broth, oats and white navy beans. Let all the ingredients simmer until the cauliflower is tender. This will take about twenty minutes.

I like to add just half a pear to the vegan cauliflower soup for a hint of sweetness and to balance out the flavors.

The soup is then blended (or left chunky if that’s your preference) and finished off with a crunchy toasted hazelnut, olive oil and herb topping making for a wonderful contrast of textures with every sip!

Anytime you crave a luscious creamy soup (minus the cream!)—reach out for this recipe and you won’t regret it!

If you’re a cauliflower lover like me, you’ll have to make this Cauliflower Hazelnut Pear Soup right away! If you’re not, well next time you pass by the produce aisle and find a head of cauliflower looking at you, grab it and give this soup a try! Enjoy!

HOW TO GARNISH CAULIFLOWER SOUP

We garnish our cauliflower soup recipe with crunchy toasted hazelnut, olive oil and herb topping for beautiful contrast.

I enjoy freshly grated parmesan cheese on this soup.

Alternatives: Roasted pumpkin or sunflower seeds, or toasted oats, pine nuts, walnuts or pistachios.

TIPS FOR BEST CAULIFLOWER SOUP

• For thickening this soup, I love using oats versus potatoes or flours. Primarily because it’s healthier and also because I prefer the oat-y flavor they lend to the soup.
• Navy beans or cannellini beans are further thickening agents of this vegan soup, giving it that smooth creamy texture without too many added calories.
• Usually, I also sprinkle some freshly grated Parmesan cheese on top. I am skipping it here to make this soup vegan and dairy free.
• If you love cauliflower try this Lemon Cauliflower Rice Salad With Yogurt Dressing too!

FAQ

What do I serve with cauliflower soup?

This soup is lovely with a crusty bread or lavash. It makes a great neutral but delicious starter for a five-course meal and is also perfect on it’s own or with hot tea and crackers.

Can you freeze cauliflower soup?

Yes. The texture may change slightly when it is reheated but it will still taste good. You can keep it in the freezer in an airtight container for up to three months. Thaw the soup in a saucepan or microwave at work.

How long does cauliflower soup last in the fridge?

It will last for two to three days in the refrigerator in an airtight container and reheat nicely on the stovetop or in the microwave.

Is cauliflower soup good for you?

Yes. Cauliflower soup has a huge number of vitamins and minerals and is also low carb/low calorie. For all these reasons, it makes a great soup base and the beans in this soup add protein.

What spices go well with cauliflower soup?

Garlic, oregano, thyme, salt, pepper, and red pepper flakes all play really well with cauliflower.

4.84 from 12 votes

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Cauliflower Hazelnut Pear Soup

This vegan Cauliflower Hazelnut Pear Soup recipe is smooth, rich, satisfying and simply the best meal to cheer you up on a cold rainy day. The best thing? Even Cauliflower-haters will love this creamy, rich soup because it really does not taste that much of cauliflower.

Course Appetizer, Soup, starter

Cuisine European

Keyword cauliflower soup with hazelnuts, creamy cauliflower soup, pear soup

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6

Calories 182 kcal

Author Mahy

Ingredients

• 2 tablespoons unsalted butter
• 1 white or yellow onion diced
• 1 1/2 teaspoon dried oregano divided
• 2 cloves garlic minced
• 1 medium head of cauliflower washed and cut into small florets
• 1/4 cup gluten free oats
• 1/4 cup toasted hazelnuts
• 1/2 pear cored and diced
• ½ cup canned white cannellini beans strained and rinsed
• 5 cups chicken broth (or vegetable) stock—less or more depending on your desired soup thickness
• ¾ teaspoon salt divided
• ½ teaspoon pepper divided
• 1 tablespoon each of fresh thyme and parsley leaves chopped
• 2 tablespoons chopped toasted skinned hazelnuts
• 1 tablespoon olive oil
• pinch of red pepper flakes (optional)
• Optional ** ¼ cup (or to taste) or freshly grated Parmesan cheese

Instructions

1. Heat a large pot over medium-high heat and add in the butter. As it starts to melt, add the onion and sauté with ¼ teaspoon of salt and 1 teaspoon of oregano. Lower the heat to medium and cook for about 2 minutes.
2. Once the onion mixture is soft, add the garlic and sauté until opaque and fragrant, about another minute.
3. Now add in the cauliflower, the remaining ½ teaspoon of oregano and sauté the mixture for just a minute. Season the cauliflower with a pinch of salt and pepper.
4. Add the oats, hazelnuts, pear, beans and stock. Then bring the soup to a boil over high heat. At this point, lower the heat to medium-low and cook the soup until the cauliflower is tender.
5. Puree the soup until creamy and smooth using an immersion blender Season with another ¼ teaspoon of salt (or to taste) and ¼ teaspoon of pepper (or to taste).
6. In a small bowl, mix the hazelnuts and fresh herbs with the olive oil and red pepper flakes (if using).
7. Serve the soup with a tablespoon of hazelnut herb crunch at the centre.

Recipe Notes

• For thickening this Cauliflower Hazelnut Pear Soup, I love using oats versus potatoes or flours. Primarily because it’s healthier and also because I prefer the oat-y flavor they lend to the soup.
• Navy beans or cannellini beans are further thickening agents of this vegan soup, giving it that smooth creamy texture without too many added calories.
• Usually, I also sprinkle some freshly grated Parmesan cheese on top. I am skipping it here to make this soup vegan and dairy free.

Nutrition Facts

Cauliflower Hazelnut Pear Soup

Amount Per Serving

Calories 182 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 3g19%

Cholesterol 10mg3%

Sodium 1119mg49%

Potassium 372mg11%

Carbohydrates 13g4%

Fiber 2g8%

Sugar 3g3%

Protein 3g6%

Vitamin A 115IU2%

Vitamin C 24.8mg30%

Calcium 40mg4%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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