Creamy Roasted Cauliflower, Leek and White Grape Soup with Hazelnuts and Tarragon
An original, elegant soup combining roasted cauliflower and leek with the fresh sweetness of white grapes. It is finished with toasted hazelnuts, tarragon, and a touch of cream for a silky texture and a delicate aromatic profile.
Ingredients
- 700 g cauliflower (en floretes)
- 250 g leek (solo the parte blanca and verde clara, sliced)
- 180 g seedless white grapes (reservar algunas for decorar)
- 80 g shallot (chopped)
- 3 cloves garlic (pelados)
- 900 ml vegetable broth (low sodium if possible)
- 120 ml cooking cream (puede ser cream espesa ligera)
- 45 g hazelnuts (tostadas and chopped gruesas)
- 30 ml olive oil (divided)
- 15 g butter (unsalted)
- 8 g fresh tarragon (chopped, more unas leaves for terminar)
- 15 ml lemon juice (freshly squeezed)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Place the cauliflower, leek, shallot, garlic, and 120 g of the white grapes on a large baking tray. Add 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and the black pepper, then toss well.
- 2
2. Roast the vegetables and grapes for 25 minutes at 220 °C / 425 °F, stirring halfway through, until the cauliflower is golden and the leek is tender.
- 3
3. Meanwhile, heat a large pot over medium heat. Add the butter and the remaining 1/2 tablespoon olive oil. Add the hazelnuts and toast for 2 minutes, stirring, until fragrant. Remove two-thirds for garnish and leave the rest in the pot.
- 4
4. Add the roasted vegetables and roasted grapes to the pot, then pour in the vegetable broth. Bring to a gentle boil and cook for 8 minutes over medium-low heat so the flavors meld.
- 5
5. Stir in the cooking cream, chopped tarragon, and lemon juice. Blend the soup until completely smooth and silky. For an extra-refined texture, pass it through a fine sieve.
- 6
6. Taste and adjust with the remaining salt if needed. If the soup is too thick, add a little more hot broth or water and blend again.
- 7
7. Halve or quarter the remaining grapes. Serve the soup hot and finish each bowl with the reserved hazelnuts, fresh grapes, and a few tarragon leaves. If desired, drizzle with a little extra olive oil just before serving.
Chef tips
For deeper flavor, let some edges of the cauliflower caramelize well on the tray. Blending the soup while it is still hot helps create a more velvety texture.
Substitutions
You can substitute the hazelnuts with almonds if originality is not a concern, and swap tarragon for chives or parsley for a milder profile. The cream can be replaced with a creamy plant-based alternative if you want to avoid dairy.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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