Schlagwort-Archive: cauliflower

Creamy Cauliflower Soup with Brazil Nut Pesto

For the next six month we are cooking recipes from Heidi Swanson, permission to add a new cookbook to my large cookbook collection. I now own Super Natural Cooking *. While leafing through my new acquisition my eyes got caught on brazil nuts. It has been ages that I’ve eaten brazil nuts. In my childhood the goal was to crack the nuts to get out the whole kernel, a very hard task. For the

Creamy Cauliflower Soup with Brazil Nut Pesto

Creamy Cauliflower Soup wit Brazil Nut Pesto (1)

I bought shelled Brazil nuts, very convenient. This is a no fuss, delicious boil-and-blend soup. The potato makes it very creamy and the pesto gives a special kick.

Creamy Cauliflower Soup with Brazil Nut Pesto

Yield:4 to 6 servings

Creamy Cauliflower Soup with Brazil Nut Pesto

Creamy Cauliflower Soup with Brazil Nut Pesto



  • 75 grams Brazil nuts, toasted
  • 2 handfuls spinach leaves, stemmed, I used 50 grams frozen
  • 4 cloves garlic
  • 50 grams Parmesan cheese, freshly grated
  • 120 ml extra-virgin olive oil
  • generous pinch of fine-grain sea salt


  • 3 tablespoons clarified butter
    extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 1 large onion, chopped; about 140 grams
  • 1 teaspoon red pepper flakes
  • 1 large potato, peeled and chopped; about 120 grams
  • 1 head cauliflower, coarsely chopped; about 1 kg
  • 5 cups vegetable stock or water
  • 100 grams heavy cream or Cashew Cream
  • Fine-grain sea salt


  1. TO MAKE THE PESTO, puree all the ingredients in a blender or food processor until smooth. Taste and add more salt if needed to make the rest of the flavors come forward.
    Heat the butter in a soup pot over medium-high heat, add the garlic, onion, and red pepper flakes and saute for 2 or 3 minutes, until translucent. Stir in the potato and cauliflower and cook for another couple of minutes. Add the stock, bring to a simmer, and cook until the vegetables are tender. Remove from the heat and puree thoroughly with a handheld immersion blender. (If you must use a conventional blender, be careful; the hot liquid can burst out the top and make a huge, potentially painful mess. Try leaving the lid slightly ajar to allow steam to escape. Cover the top with a kitchen towel and blend in batches on low speed.) For a silkier texture, push the soup through a sieve or strainer. Stir in the cream and season with salt to taste.

total time: 45 minutes
preparation time: 15 minutes
cooking/baking time: 30 minutes

*=Affiliate-Link to Amazon
Photo Credit: I ♥ Cooking Clubs
Hello Heidi Collage
For all other great Hello Heidi! recipes visit the I heart cooking clubs site
more related posts at Küchenlatein

Weekly Soup for Souper Sunday: Cauliflower Soup with Beluga Lentils & Chives

My son asked for a soup, because he got some new rubber bands for his braces and didn’t want to chew a lot. I chose

Cauliflower Soup with Beluga Lentils & Chives

Cauliflower Soup with Beluga Lentils & Chives

another recipe from the vegetarian cookbook by Gabriele Kurz, a native-German chef living in Dubai. The lentils are black, small and tender and look alike the caviar. The lentils are cooked with some carrots, leeks and celeriac. Purée the tender cooked cauliflower with milk and vegetable stock and laddle into a soup plate. Give some whipped cream into the middle and put the lentils on top. Decorate with chives and nutmeg and enjoy. We all did, my son without the lentils.

This is my 25th entry for Debbis Souper Sunday.

Pages: 1 Button German 2 Button English


more recipes and entries in English

Maccaroni and cauliflower with four cheeses

For the German blog event cheese I tried a recipe from my favourite chef.

Maccaroni and cauliflower with four cheeses

Maccaroni and cauliflower with four cheeses 003

A delicious combination of four five cheeses, because I used up my goat’s cheese.

-========= REZKONV-Recipe – RezkonvSuite v1.3

Title: Maccaroni and cauliflower with four cheeses Button German
Categories: Pasta, Cheese
Yield: 4 Servings

Maccaroni and cauliflower with four cheeses 001

1 Cauliflower, divided into small florets
350 grams Macaroni, 12 oz
350 grams Mixture of
4 Grated cheeses , 12 oz, Roquefort, Dolcelatte,
— Comte, Red Leicester, Emmental, Cheddar,
— Pecorino, Gruyere, Brie, Edam. Lancashire or
— raclette
300 ml Single or whipping cream, 10 fl oz
Salt and pepper

============================ SOURCE ============================

0-718-14621-2* Gary Rhodes
Keeping it Simple*
ISBN 0-718-14621-2
— Edited *RK* 02/01/2007 by
— Ulrike Westphal

• Cook the cauliflower and macaroni together in boiling salted water
until tender.
• Meanwhile, mix together half of your chosen four-cheese mixture
with the cream. Drain the macaroni and cauliflower well, stir into
the cheese cream and season with salt and pepper.
• Preheat the grill. Place the macaroni in an ovenproof dish and
sprinkle with the remaining cheese. Brown under the grill until the
cheese is melted and bubbling. and more Finely shredded spring onion
or chopped chives can be added to the cheese cream to give it an
onion bite.

more recipes with cauliflower
more recipes from Gary Rhodes
more recipes and entries in English