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 this recipe works:
This vegan Cauliflower Hazelnut Pear Soup 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.
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 Cauliflower Hazelnut Pear Soup with chopped hazelnuts and thyme for a slight crunch!
How to make this Cauliflower Hazelnut Pear Soup:
Like many soup recipes, we start making this vegan cauliflower 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 ingredients simmer until the Cauliflower Hazelnut Pear Soup is done.
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 Cauliflower Hazelnut Pear 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 Cauliflower Hazelnut Pear Soup 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!
Tips for success:
- 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 cannelini 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.
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.
- 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
- 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.
- Once the onion mixture is soft, add the garlic and sauté until opaque and fragrant, about another minute.
- 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.
- 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.
- 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).
- In a small bowl, mix the hazelnuts and fresh herbs with the olive oil and red pepper flakes (if using).
- Serve the soup with a tablespoon of hazelnut herb crunch at the centre.