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Cauliflower Hazelnut Pear Soup

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.