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!


(Serves 3-4)

  • 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


  1. Preheat oven to 400F
  2. Arrange cauliflower into florets. Transfer to large mixing bowl and add olive oil, salt and pepper. Toss to coat evenly.
  3. 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.
  4. 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.
  5. Add roasted cauliflower and water to saucepan. Bring to the boil, lower heat and simmer for 5 minutes.
  6. Add brazil nuts and puree soup with an immersion blender (you could also use a food processor).
  7. Add cooked carrots (reserve a few teaspoons to garnish) and half the chopped rosemary.
  8. Transfer to serving bowls and garnish with reserved carrots, a few chopped brazil nuts and chopped fresh rosemary.