Cauliflower Soup with Turmeric and Hazelnuts

• Gluten free
• Paleo

• Produce

  • 1 medium head Cauliflower
  • 1 Yellow onion, medium

• Canned Goods

  • 1 Vegetable or chicken stock, Quality

• Baking & Spices

  • 1 tsp Curry powder
  • 1 Salt
  • 2 tsp Turmeric, ground

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 90 g Hazelnuts, roasted

Found on chocolateandzucchini.com

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 teaspoons ground turmeric
• 1 teaspoon curry powder
• 1 medium head cauliflower, trimmed into florets
• Quality vegetable or chicken stock
• 90 grams (3/4 cup) hazelnuts, roasted
• Salt, pepper

Directions

• Heat the olive oil in a heavy-bottomed soup pot over medium heat. Add the onion and spices, and cook for 2 minutes, stirring every once in a while.
• Add the cauliflower, stir to combine, and cook for 5 minutes, until the pieces start to sweat and turn golden.
• Pour in stock to cover by 5 cm (2), and bring to a simmer. Cover and cook for 13 minutes, until soft.
• In the meantime, grind the hazelnuts to a fine powder in a mixer or blender, working in short pulses. Set aside.
• When the cauliflower is soft, stir in the ground hazelnuts. Season with salt and pepper, stir to combine, and cook for 5 more minutes
• Purée the soup thoroughly using an immersion blender, taste, and adjust the seasoning. Serve immediately; it reheats beautifully the next day.