Ingredients
1 tablespoon olive oil
1 onion, chopped
2 teaspoons ground curcuma
1 teaspoon curry powder
1 medium head cauliflower, trimmed into florets
Good stock
90 grams (3/4 cup) shelled hazelnuts, toasted
Salt, pepper
Preparation
Heat the olive oil in a heavy-bottomed soup pot over medium heat. Add the onion and spices, and cook for two minutes, stirring every once in a while. Add the cauliflower, stir to coat, and cook for five minutes, until the pieces start to sweat and turn golden. Pour in stock to cover by 5 cm (2 inches), and bring to a simmer. Cover and cook for 13 minutes, until soft.
In the meantime, grind the hazelnuts into a fine powder in a mixer or blender, working in short pulses. Set aside.
When the cauliflower is soft, add the hazelnuts to the pot. Season with salt and pepper, stir to combine, and cook for 5 more minutes. Let cool slightly, taste, adjust the seasoning, and purée the soup thoroughly using an immersion blender. Serve immediately; it reheats beautifully the next day.
