Cauliflower Cheddar Soup with Hazelnut Dukkah

This cauliflower Cheddar soup is a hearty soup with a note of elegance. The dukkah on top - simply a toasted nut and seed mixture - brings a lot of flavor and distinguishes this soup from the everyday.

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Sometimes you want a bowl of soup, but you only want enough for one or two people and only for just today… not for 6 people for a week! So, here’s a recipe for a meal-sized portion of soup for 2, made in a 2-quart pressure cooker. Of course, if you DO want soup for 4, 6 or even 8 people, you can very simply just double, triple or quadruple the recipe and it will work fine. The cooking time stays the same.

Two bowls of Cauliflower Cheddar Soup on a white wooden table.

Now, don’t give up on this recipe because you’ve never seen the word “dukkah” before! Dukkah is simply a mix of toasted nuts, seeds and spices (that’s pretty simple!) and it adds such a burst of flavorful crunch to the soup. Along with a drizzle of olive oil, the dukkah adds interest to the elegance of this meal. You’ll have extra dukkah after you’ve finished the soup, which you can use on salads, eggs, vegetables, pasta and I’ve even put it on a bowl of curry and really enjoyed it. Plus, you’ll impress your friends by knowing what dukkah is! “It’s all the rage”, you’ll say. 

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Cauliflower Cheddar Soup with Hazelnut Dukkah

  • Prep Time: 15 m
  • Cook Time: 6 m
  • Total Time: 21 m
  • Servings:


  • 2 teaspoons olive oil
  • ½ onion chopped (½ cup)
  • 1 small clove garlic smashed
  • ½ teaspoon fresh thyme leaves
  • ½ medium head of cauliflower chopped (about 4 cups or 1 pound)
  • salt and freshly ground black pepper
  • 1 cup chicken stock
  • 1 cup grated sharp white Cheddar cheese
  • extra virgin olive oil
Hazelnut Dukkah
  • ¼ cup hazelnuts
  • 2 tablespoons almonds
  • 1 tablespoon pumpkin seeds
  • ½ teaspoon fennel seeds
  • 2 teaspoons coriander seeds
  • 1 tablespoon white sesame seeds
  • 2 teaspoons cumin seeds
  • ½ teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 tablespoon black sesame seeds
  • ½ teaspoon coarse sea salt


  1. Pre-heat a multi-function 2-quart pressure cooker using the BROWN setting.
  2. Add the oil, onion, garlic and thyme. Cook for 4 to 5 minutes, stirring occasionally. Add the cauliflower and season with salt and pepper. Pour in the chicken stock and lock the lid in place.
  3. Pressure cook on HIGH for 6 minutes.
  4. While the soup is cooking, make the hazelnut dukkah. Toast the hazelnuts, almonds and pumpkin seeds in a dry skillet on the stovetop over medium-high heat until fragrant – about 3 to 5 minutes. Transfer the nuts and seeds to a boil to cool. Add the fennel seeds, coriander seeds, sesame seeds, cumin seeds and thyme to the skillet and toast until fragrant – about 3 minutes. Transfer the seeds and herbs to the bowl with the nuts. Let the mixture cool for several minutes and then transfer to a mini chopper and pulse until the mixture is crumbly, but not a powder. Transfer the nut and seed mixture to bowl and stir in the paprika, black sesame seeds and sea salt.
  5. Release the pressure on the pressure cooker with the QUICK-RELEASE method and carefully remove the lid. Purée the soup using a blender (remembering not to fill the blender more than half full with the hot mixture) or an immersion blender. Return the soup to the cooker while it is still hot, add the cheese and stir until the cheese has all melted. Season the soup again to taste with salt and pepper.
  6. Serve the soup in bowls, drizzle the extra virgin olive oil on top in any design you like and top with a spoonful of dukkah.
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