Walnut & Cauliflower Soup
Description
A warm and comforting soup made by blending toasted walnuts with cauliflower, garlic, and spices.
Ingredients
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1 large head cauliflower, cut into florets (about 6 cups)
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1 cup California Walnuts
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3 cloves garlic, peeled
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2 tbsp extra virgin olive oil
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1 tsp ground cumin
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½ tsp ground coriander
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½ tsp smoked paprika
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½ tsp salt, plus more to taste
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¼ tsp black pepper
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4 cups low-sodium vegetable broth
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Juice of ½ lemon
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Drizzle of cream, to taste (optional)
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Fresh herbs, to taste (optional)
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Whole grain toast for dipping (optional)
PREPARATION
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Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
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Spread cauliflower florets, walnuts, and garlic cloves on the sheet pan.
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Drizzle with olive oil and sprinkle with cumin, coriander, smoked paprika, salt, and pepper. Toss to coat evenly.
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Roast for 25–30 minutes, flipping halfway, until cauliflower is golden and tender and walnuts are fragrant.
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Transfer the roasted mixture to a blender.
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Add vegetable broth (start with 3½ cups and add more for thinner texture).
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Blend until smooth and creamy.
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Pour the blended soup into a pot and warm over medium heat for 5 minutes, adjusting consistency with extra broth if needed.
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Taste and season with more salt, pepper, or lemon as desired.
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Ladle into bowls and top with toasted walnuts, a drizzle of cream & herbs (optional)
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Serve alongside whole-grain toast or flatbread crisps for dipping.
NUTRITION
- Calories: 265 cal
- Total Fat: 22 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 420 mg
- Carbohydrates: 14 g
- Dietary Fiber: 5 g
- Total Sugars: 4 g
- Protein: 7 g
- Vitamin D: 0 mcg
- Calcium: 70 mg
- Iron: 1.6 mg
- Potassium: 590 mg