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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.
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Once the onion mixture is soft, add the garlic and sauté until opaque and fragrant, about another minute.
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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.
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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.
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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).
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In a small bowl, mix the hazelnuts and fresh herbs with the olive oil and red pepper flakes (if using).
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Serve the soup with a tablespoon of hazelnut herb crunch at the centre.