I’m a very big fan of Brazil nuts.
Unfortunately, because of their higher fat content, they have a bit of a bad rep. Just like avocados, I guess.
However, just like avocados, they happen to be extremely good for you.
What do I like so much about them? Well, for starters, I find that they have a very interesting texture. Sort of super creamy and crunchy at the same time. It’s like they sort of melt /crumble in your mouth…
And what to say of their delectable, delicate nutty / buttery flavor.
I just can’t get enough of them.
IF they are shelled, that is. Because if there is one nut that I just can’t stand shelling, it HAS to be this one. I wonder how they do it mechanically without completely destroying the nuts.
I’ve never succeeded, not even once, at extracting a full, undamaged nut from that rock hard, dark brown shell. Not once, and Lord only knows I’ve tried! There’s got to be a trick! If anyone knows it, please let me in on it! 😉
So anyway, I recently got my hands on this one kilo bag of the delicious creamy nuts and decided I had to use them in a soup… Pardon? What’s that you asked? Of course, they were shelled, what a silly question! 😉
Creamy nut, creamy soup, just made perfect sense to me.
But what kind of soup was I gonna make? I started thinking…
White nut… white vegetable: Cauliflower, of course!
White soup… nice color contrast: Carrots, why not?
And then I got busy cooking. And taking notes. I wasn’t quite sure what to expect, but I have to admit that the end result widely exceeded my non-expectations.
I have to say… it was delicious.
Brazil nuts make a creamy soup even creamier. They add such a richness and thickness, as well as a gorgeous mellow nutty flavor. Beautiful. I just wanted this bowl of soup to last for hours and hours.
Now I have to start working on a mushroom version. Mushroom and wild rice, perhaps?
Oh yum, salivating already!
CREAMY CAULIFLOWER, CARROT AND BRAZIL NUT SOUP
- 1 cauliflower head
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 carrots, finely chopped
- 2 garlic cloves, crushed
- ¾ tsp salt
- ¼ tsp black pepper
- 6 cups water
- 90g brazil nuts, chopped
- 1 tsp fresh rosemary, finely chopped
- Preheat oven to 400F
- Arrange cauliflower into florets. Transfer to large mixing bowl and add olive oil, salt and pepper. Toss to coat evenly.
- Line a baking sheet with parchment paper. Lay cauliflower in a single layer and put it in the oven to roast for 30-35 minutes, until cauliflower is fragrant, tender, and has taken a nice golden coloration. Flip the pieces once halfway through cooking.
- In a large saucepan, cook the carrot and garlic along with second quantity of salt and pepper over medium high heat, until carrots start to soften, about 3 minutes. Transfer to bowl or plate and set aside.
- Add roasted cauliflower and water to saucepan. Bring to the boil, lower heat and simmer for 5 minutes.
- Add brazil nuts and puree soup with an immersion blender (you could also use a food processor).
- Add cooked carrots (reserve a few teaspoons to garnish) and half the chopped rosemary.
- Transfer to serving bowls and garnish with reserved carrots, a few chopped brazil nuts and chopped fresh rosemary.