Nutritionist Jessica Sepel shares her go-to cauliflower soup recipe – perfect for chilly nights. It’s packed with fibre and healthy fats, to keep you fuller for longer.
Looking for more winter recipes to add to your weekly dinner menu? Try this creamy cauliflower, hazelnut and sage soup recipe by Jessica Sepel.
According to Sepel, cauliflower is an ideal ingredient in soups.
“Cauliflower is an excellent addition to soups because it’s nutritious, filled with fibre and gives a lovely creamy texture. Serve it in small bowls as a light starter or plate up a bigger portion for a wholesome lunch or dinner,” she said.
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Creamy cauliflower, hazelnut and sage soup
- 2 tbsp coconut oil or olive oil
- 1 leek or brown onion, trimmed and thinly sliced
- Salt, to taste
- 1 L vegetable stock
- 1 large head cauliflower, chopped into florets
- 1 cup Califia Unsweetened Almond Milk
- 1 cup hazelnuts nuts, roughly chopped, plus some for topping
- A handful of sage leaves
- Black pepper, to taste
- Melt the coconut oil or olive oil in a large saucepan over medium heat.
- Add the leeks or brown onion and a pinch of salt and cook gently for eight to ten minutes, or until they’ve softened and turned golden.
- Add the stock and cauliflower. Bring to the boil, then reduce heat to simmer, cover for 20 minutes or until the cauliflower is tender.
- Add the almond milk and hazelnuts, then blend with a stick blender until smooth and creamy. Season to taste with more salt and pepper.
- In a small frying pan, add one tsp coconut oil and then gently place the sage leaves into the pan. Fry each side until crispy. Once crispy. Set aside and allow to cool.
- Serve the soup between bowls and top with the crispy sage and chopped hazelnuts. Enjoy!
Jessica Sepel (BHlth, Adv Dip Nutritional Medicine) is a clinical nutritionist and author who has a longstanding advocate of Califia Farms. For more visit: califiafarms.com.au.