Ingredients: 

New potatoes (OPG Zoltan Varga) - 250g
Hazelnut kernels (OPG Horvat Danijel) - 250g 
Fresh cow's sour cream (OPG Božić) - 1dl
Cauliflower - 1 head
Onion - 1 head

Preparation:

Cut the cauliflower, onion, and potatoes into large chunks and sauté them in a large pot with a little olive oil or butter. After a few minutes of sautéing, pour in water or vegetable stock and continue cooking for 15 to 20 minutes.

While the vegetables are cooking, toast the hazelnuts in a small pan over medium-high heat until the skins start to separate from the kernels and the hazelnuts turn golden brown. Chop the toasted hazelnuts with a knife and add part of them to the soup before blending, keeping a smaller portion to garnish the finished soup. Once the vegetables are tender enough to fall apart when pressed with a fork, blend the soup with an immersion blender.

Finally, add the fresh sour cream and season with salt and ground pepper.

💡 Recipe notes and tips:

For a vegan version of this recipe, sauté the vegetables in olive oil without adding butter, and omit the fresh sour cream or replace it with coconut milk.

Bon appétit! 🍽️