Creamy Roasted Hazelnut and Cauliflower Soup with Crispy Sage

We are trying yet another new recipe tonight. It’s definitely soup season and I’m excited to try all of these new soups I have saved for the last several months.

Creamy Roasted Hazelnut Soup with Crispy Sage (Espinosa Kitchen)

Creamy Roasted Hazelnut Soup with Crispy Sage
(Slightly modified from “What’s Cooking, Good Looking“)


  • 1/2 cup roasted hazelnuts (+ topping)
  • 1 Tablespoon EVOO
  • 2 garlic cloves, minced
  • 1 leek, chopped
  • 2 bags frozen cauliflower florets (2 pounds/8 cups)
  • salt and pepper
  • 6 cups vegetable broth
  • 1-2 Tablespoons white wine vinegar
  • 8-10 fresh sage leaves
  • 1-2 Tablespoons peanut oil (for frying)


  1. Roast the hazelnuts: bake nuts at 350 degrees F for 15 minutes. Let cool and rub skin off by rubbing nuts between your hands.
  2. Microwave cauliflower in large glass dish – about 8 minutes – until thawed.
  3. Saute leek and garlic until fragrant – about 2 minutes.
  4. Add cauliflower and sprinkle with salt and pepper. Cook about 5 minutes while breaking up the cauliflower.
  5. Add broth and bring to a boil. Reduce heat and simmer for 20 minutes.
  6. Add hazelnuts and vinegar and blend with an immersion blender.
  7. Add additional salt, pepper or vinegar as needed to taste.
  8. Saute sage in peanut oil – about 2 minutes per side. Once fried, chop.
  9. Top with sage, extra hazelnuts (chopped), micro greens, green onions, or chives.