This apple cider cauliflower soup with hazelnut parmesan gremolata is easy, elegant, and perfect for fall!
I did a major freezer clean out the other day, in preparation for the new baby. Gotta make room for all those make-ahead meals, not to mention all that breast milk! I got rid of so much stuff I didn’t even know was in there: ancient fudgecicles, freezer-burned bananas, a huge cardboard box with, like, one chicken nugget left in it (why???). Now that I’m in my third trimester, I’m feeling really motivated to clean and organize. It’s highly uncharacteristic, so I’m trying to take full advantage before the baby arrives and I return to my pack rat ways.
When I was in the final weeks of my pregnancy with Owen, there was one day where I made about six different kinds of soup for our freezer–in August. The air conditioning was on full blast, and I had multiple Dutch ovens bubbling away on the stove. Alex thought I was a total crazy woman. But when Owen was born in October we were really glad to have all those soups on hand for quick, cozy meals. One of our all-time favorites was this cauliflower soup. It’s creamy (yet creamless!), silky smooth, and unexpectedly flavorful thanks in large part to a healthy dose of Parmesan cheese melted directly into the soup.
Last week I set out to make a similar version, with a few important updates. Number one, I wanted to nix the chicken stock in favor of something vegetarian. And number two, I wanted to give it some texture, a little something to top it off and enliven the puree. To start, I swapped apple cider for the chicken stock and you guys, I completely loved the results. The soup has a subtle sweetness that works so well with the earthy cauliflower. Next, I chopped up some toasted hazelnuts and stirred it with more parmesan and some freshly minced parsley to make an easy gremolata. Sprinkled over the soup before serving, it provides the perfect amount of nutty crunch.
I can’t stress enough how simple this soup is. Seriously, it takes about 30 minutes to make. But the results are truly elegant. There is something about the gremolata (so fancy!) that really elevates it and makes it seem like something you might be served at a restaurant. It’s delicious on its own (which is how we’ll probably be eating it, desperately standing over the sink and scarfing it down between feedings/diaper changes) but it would also make a lovely–and light–first course for any holiday celebration.
Apple Cider Cauliflower Soup with Hazelnut Parmesan Gremolata
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
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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.
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To make the gremolata, combine the hazelnuts, Parmesan, and parsley in a small bowl. Season with salt and pepper.
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Serve the soup sprinkled with the gremolata.
