Cauliflower and pumpkin cream soup with toasted hazelnuts
1 hTotal time
Very easyDifficulty
3Servings
This cauliflower and pumpkin cream soup with toasted hazelnuts is a very tasty, very nutritious and very easy recipe.
It is a cream soup with a velvety texture and mild flavor, with a sweet and subtly spicy touch and the delicious toasted, aromatic note of the hazelnuts.
This cream soup is rich in carotenes, flavonoids, protein, fiber, alpha-lipoic acid, lycopene, coumarins, cysteine, allicin, arginine, terpenoids, phytosterols, omega-6 and omega-9 fatty acids, vitamins C, E, K and B (B3, B6 and B9 or folic acid), sulfur, boron, calcium, copper, phosphorus, iron, magnesium, potassium and zinc.
Categories
For 3 people
Measurement system
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- Step 1Separate the florets from the cauliflower stem, remove the hard part and wash well. Put them in a colander to remove excess water and set aside.
- Step 2Wash the pumpkin flesh, cut it into pieces and set aside.
- Step 3Remove the outer layer and the green part of the leek, make a few lengthwise cuts to remove any dirt, and wash it well. Then chop it finely and set aside.
- Step 4In a pot, heat the oil over medium heat and, when it is warm, add the leek and sauté for 5 minutes.
- Step 5When the leek is soft, add the cauliflower and pumpkin and sauté for a couple of minutes. Then add the salt and pepper.
- Step 6Add the water and let everything cook for 30 minutes. Meanwhile, put the hazelnuts in a mortar and crush them lightly to break them into pieces.
- Step 7After the cooking time, turn off the heat, blend everything well with an immersion blender until you have a smooth purée with no pieces, and pass it through a fine-mesh strainer to get a fine cream with no lumps.
- Step 8When the cream is ready, plate it, scatter a handful of crushed hazelnuts on top and serve.