#SavoryRoastedGarlic #CauliflowerSoup #ToastedHazelnuts #Yummy #HealthyEating #SoupSeason #Vegetarian
Savory Roasted Garlic and Cauliflower Soup with Toasted Hazelnuts
This savory roasted garlic and cauliflower soup with toasted hazelnuts is a delicious and easy to make vegetarian dish. The combination of the sweetness of the roasted garlic and the nutty flavor of the toasted hazelnuts adds a wonderful depth of flavor. The soup is creamy and comforting, perfect for a cold winter evening.
Ingredients:
- 2 heads of garlic, roasted
- 1 head of cauliflower, chopped
- 1 onion, chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 cup hazelnuts, toasted
- Salt and pepper to taste
Directions:
- Preheat oven to 375 degrees F. Place garlic on a baking sheet and roast for 30 minutes, or until golden and fragrant. Remove from oven and let cool.
- Heat olive oil in a large pot over medium-high heat. Add onion and sauté for 5 minutes. Add cauliflower and cook for an additional 5 minutes, stirring occasionally.
- Add vegetable broth, cumin, and smoked paprika. Bring to a boil, reduce heat to low, and simmer for 10 minutes.
- Remove from heat and let cool for 10 minutes. Using an immersion blender or food processor, blend mixture until smooth.
- Stir in roasted garlic and season with salt and pepper to taste.
- Toast hazelnuts in a dry skillet over medium heat for 3-4 minutes until golden brown, stirring often. Remove from heat and let cool.
- Ladle soup into bowls and top with toasted hazelnuts. Enjoy!