Cauliflower Soup with Hazelnut and Mint Pesto

Soup has to be one of my favourite dishes. It is the ultimate in one pot cooking and you can create such a variety of flavours that it really lends itself to experimenting with ingredients. Whilst some only consider soup to be a winter dish I enjoy it all year round from hearty soups in winter to hot and sour Thai soups in Summer, I always think that there is a soup for every season. For this recipe I have created a creamy and soothing soup packed full of flavour with a delicious pesto dressing to add texture and crunch. It is perfect for January, being light and delicate and will be gentle on the stomach after the over indulgences of the Christmas season. When it comes to soup what we really want is something simple, creamy and comforting. Cauliflower is often overlooked as a standalone ingredient but its soft pale countenance translates into a gentle soup perfectly. Don’t overcook it; you want it soft enough to puree but if you leave it cooking for too long the flavour will become stewed. I have served it with a simple hazelnut and mint pesto type swirl that goes beautifully with the cauliflower, but you could just as easily miss this out if you prefer. Almond milk gives a lovely creamy aspect, but you could use chicken stock for a more savoury rounded flavour.

10 minutes

20 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	208
Fat:	19 g
Carbohydrates:	7 g
Protein:	2 g
Calculated per serving.

by paleodietandfitness

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Serves: 4

Ingredients

1 head 1 head 1 head Cauliflower, broken into florets
1 whole 1 whole 1 whole Onion, chopped
4 Tbsp 4 Tbsp 4 Tbsp Olive Oil, Extra Virgin
1 whole 1 whole 1 whole Bay Leaf
1 pinch 1 pinch 1 pinch Turmeric Powder
1 pinch 1 pinch 1 pinch Sea Salt
750 ml 750 ml 750 ml Almond Milk, (or chicken stock if you prefer)
1 bunch 1 bunch 1 bunch Mint Leaves, chopped
3 Tbsp 3 Tbsp 3 Tbsp Hazelnut, chopped

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat 1 tbsp of oil in a saucepan over a medium heat and add the onion with a pinch of salt.
Cook gently for a minute or so, without browning the onion, and then add the cauliflower.
Cover, and steam for about 10 minutes making sure that the ingredients do not brown.
Add the bay leaf and the turmeric.
Pour in the almond milk (or stock if using) and simmer gently for a further 10 minutes or until the cauliflower is tender soft.
Check your seasoning and blitz to a smooth puree.
Mix the ingredients for the pesto together and swirl into the hot soup and serve with Paleo bread.

Notes

You could also add a tsp of mustard if you wish and chicken stock can be used instead of almond milk. When making the pesto you can use a blender for a finer consistency or chop by hand for a thicker more rustic dressing.