Cauliflower Apple Soup with Cinnamon Nuts
Creamy, slightly sour and crisp. Yes, that’s how your Christmas soup should be! A Christmas soup has to underline your main dish, but also give a foretaste of what comes next. So everyone is curious about your menu. This cauliflower-apple-soup is a basic, cause the way you cook it is super simple. On the other side, it’s special cause you get this sour flavor paired with some crunchy sweet hazelnuts. Prepare yourself for something simple that comes out way better than you expect.
Cauliflower Apple Soup with Cinnamon Nuts
Ingredients
For the Soup
- 1 onion
- 1 clove of garlic
- 100 g (3.5 oz) leek
- 500 g (1 lb) cauliflower
- 2 red apples
- 200 g (7 oz) potatoes
- 700 ml (3 cups) vegetable broth
- 350 ml (1.5 cups) plant-based cooking cream
- 1 lemon
- nutmeg
- salt
- pepper
- neutral vegetable oil for frying
For the Cinnamon Nuts
- 100 g (3.5 oz) hazelnuts
- 1 tbsp agave syrup
- 1 tsp cinnamon
For Serving
- plant-based cooking cream
- parsley
Instructions
Peel and finely chop onion and garlic. Remove the outer layer from the leek, wash the stalk, and cut into rings. Remove the leaves from the cauliflower, wash, and cut into small florets. Wash apples, remove the cores, and chop into small pieces. Peel and chop potatoes into small pieces.
Heat vegetable oil in a pot and first sauté onion and garlic for approx. 2–3 minutes until the onion turns translucent. Then add leek, cauliflower, apples, and potatoes, and fry everything together for approx. 10 minutes until the vegetables are nicely roasted.
Pour in vegetable broth and plant-based cream, and let simmer for approx. 15 minutes.
Meanwhile, roughly chop hazelnuts for the topping and roast in a fat-free pan for approx. 3–4 minutes. Add agave syrup and cinnamon, and briefly caramelize the nuts. Then remove from heat and let cool.
Blend the soup and season with salt, pepper, nutmeg, and lemon juice to taste. Top with plant-based cream, cinnamon nuts, and freshly chopped parsley.
