Description
This silky, nutty Hazelnut Soup combines roasted hazelnuts with sautéed onion and vegetable broth to create an elegant and deeply satisfying vegan appetizer. Enriched with creamy coconut milk, this soup is both comforting and flavorful, perfect for a cozy meal or a refined starter.
Ingredients
Main Ingredients
- 1 cup roasted hazelnuts
- 1 onion, chopped
- 2 cups vegetable broth
- 1 tbsp olive oil
- ½ cup coconut milk
- Salt & pepper to taste
Instructions
- Sauté Onion: Heat olive oil in a saucepan over medium heat. Add the chopped onion and cook for about 3 minutes until it becomes soft and translucent, releasing its sweet aroma.
- Add Broth and Hazelnuts: Pour in the vegetable broth and add the roasted hazelnuts to the saucepan. Bring the mixture to a simmer and cook gently for 10 minutes to allow the flavors to meld.
- Blend the Soup: Carefully transfer the soup to a blender or use an immersion blender to puree until completely smooth and creamy, ensuring a silky texture without any lumps.
- Stir in Coconut Milk and Reheat: Return the blended soup to the saucepan, stir in the coconut milk, and warm gently over low heat. Adjust seasoning with salt and pepper as needed. Do not boil once the coconut milk is added to preserve its creaminess.
Notes
- Garnish with fresh thyme leaves for an aromatic finish.
- Drizzle a little extra virgin olive oil on top before serving for added richness.
- For a nuttier flavor, lightly toast the hazelnuts before adding to the soup if not already roasted.
- This soup pairs well with crusty bread or a light salad for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup / Appetizer
- Method: Stovetop
- Cuisine: European
