Walnut & Cauliflower Soup
A warm and comforting soup made by blending toasted walnuts with cauliflower, garlic, and spices.
Ingredients:
Preparation:
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.
4 servings
1 bowl
- Amount per serving
- Calories265
- % Daily Value *
- Total Fat 22g29%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 420mg19%
- Total Carbohydrate 14g6%
- Dietary Fiber 5g18%
- Total Sugars 4g
- Protein 7g
- Calcium 70mg6%
- Iron 1.6mg9%
- Potassium 590mg13%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.