Cauliflower Hazelnut Pear Soup

• Meat

  • 5 cups Chicken

• Produce

  • 1/2 cup Cannellini beans, canned white
  • 1 medium head Cauliflower
  • 2 cloves Garlic
  • 1 tbsp Of fresh thyme and parsley, leaves
  • 1 1/2 tsp Oregano, dried
  • 1/2 Pear
  • 1 White or yellow onion

• Pasta & Grains

  • 1/4 cup Oats, gluten-free

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 pinch Red pepper flakes
  • 3/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 3/8 cup Hazelnut, toasted

• Dairy

  • 2 tbsp Butter, unsalted

• Other

  • Optional ** ¼ cup (or to taste or freshly grated Parmesan cheese

Found on twopurplefigs.com

Description

Ingredients

• 2 tablespoons of unsalted butter
• 1 white or yellow onion, diced
• 1½ teaspoon of dried oregano, divided
• 2 cloves of garlic, minced
• 1 medium head of cauliflower, washed and cut into small florets
• ¼ cup of gluten free oats
• ¼ cup of toasted, skinned hazelnuts
• ½ a pear, cored and diced
• ½ cup of canned white cannellini beans, strained and rinsed
• About 5 cups of chicken (or vegetable) stock—less or more depending on your desired soup thickness
• ¾ teaspoon of salt, divided
• ½ teaspoon of pepper, divided
• 1 tablespoon each of fresh thyme and parsley leaves chopped
• 2 tablespoons of chopped toasted skinned hazelnuts
• 1 tablespoon of olive oil
• pinch of red pepper flakes (optional)
• Optional ** ¼ cup (or to taste) or freshly grated Parmesan cheese

Directions

• 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.
• Once the onion mixture is soft, add the garlic and sauté until opaque and fragrant, about another minute.
• 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.
• 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.
• 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).
• In a small bowl, mix the hazelnuts and fresh herbs with the olive oil and red pepper flakes (if using).
• Serve the soup with a tablespoon of hazelnut herb crunch at the centre.