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Cauliflower Cider Soup with Hazelnut Parmesan Gremolata

Apple Cider Cauliflower Soup with Hazelnut Parmesan Gremolata

Cauliflower and apple cider are an unexpected pairing that works beautifully in this flavorful fall soup! This soup can be frozen (without the gremolata) for up to three months.
Servings 4
Author Turnip the Oven

Ingredients

For the soup

  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 cloves garlic smashed
  • 1 head cauliflower cored and cut into florets
  • Kosher salt and freshly ground black pepper
  • 2 cups apple cider not hard cider
  • 2 cups water
  • 1 cup freshly grated Parmesan cheese

For the gremolata

  • 1/2 cup chopped toasted hazelnuts
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup minced fresh parsley
  • Kosher salt and freshly ground black pepper

Instructions

  1. To make the soup, heat the olive oil in a large pot or Dutch over over medium heat. Add the onion garlic and cook until the onion is softened and translucent, 4 to 5 minutes. Add the cauliflower, 1 1/2 teaspoons salt and 3/4 teaspoon pepper and stir to coat. Stir in the apple cider and water. Bring to a boil, then reduce the heat and simmer until the cauliflower is very tender, about 25 minutes. Cool the soup slightly, then puree in batches in a blender or with an immersion blender (if you have a high-powered blender, like a Vitamix or Blendtec, use it! It makes the soup exceptionally silky). Return the soup to the pot and stir in the Parmesan.
  2. To make the gremolata, combine the hazelnuts, Parmesan, and parsley in a small bowl. Season with salt and pepper.
  3. Serve the soup sprinkled with the gremolata.