A warm and comforting soup made by blending toasted walnuts with cauliflower, garlic, and spices.
1 large head cauliflower, cut into florets (about 6 cups)
1 cup California Walnuts
3 cloves garlic, peeled
2 tbsp extra virgin olive oil
1 tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
½ tsp salt, plus more to taste
¼ tsp black pepper
4 cups low-sodium vegetable broth
Juice of ½ lemon
Drizzle of cream, to taste (optional)
Fresh herbs, to taste (optional)
Whole grain toast for dipping (optional)
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
Spread cauliflower florets, walnuts, and garlic cloves on the sheet pan.
Drizzle with olive oil and sprinkle with cumin, coriander, smoked paprika, salt, and pepper. Toss to coat evenly.
Roast for 25–30 minutes, flipping halfway, until cauliflower is golden and tender and walnuts are fragrant.
Transfer the roasted mixture to a blender.
Add vegetable broth (start with 3½ cups and add more for thinner texture).
Blend until smooth and creamy.
Pour the blended soup into a pot and warm over medium heat for 5 minutes, adjusting consistency with extra broth if needed.
Taste and season with more salt, pepper, or lemon as desired.
Ladle into bowls and top with toasted walnuts, a drizzle of cream & herbs (optional)”
Serve alongside whole-grain toast or flatbread crisps for dipping.
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