Cream of Walnut and Cauliflower Soup
Indulge in the velvety goodness of Cream of Walnut and Cauliflower Soup, a comforting blend of earthy roasted cauliflower, toasted walnuts, and aromatic thyme. This decadent soup is rich in flavor yet surprisingly wholesome, thanks to its creamy texture achieved without relying solely on heavy cream. The addition of garlic, onion, and a hint of lemon juice elevates the dish with layers of savory and tangy notes, while the toasted walnuts bring a delightful nutty depth. Perfect as an elegant starter or a cozy main course, this recipe is quick to prepare in just 45 minutes and serves four portions of pure culinary bliss. Garnish with a drizzle of olive oil and chopped walnuts for the ultimate presentation. Ideal for those seeking hearty, vegetarian soup recipes that highlight seasonal ingredients, this creation is a must-try for cozy weeknight dinners or entertaining guests.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 head cauliflower
- 1 cup walnuts
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Roughly chop the cauliflower head into florets and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast for 20 minutes, or until tender and slightly golden.
Meanwhile, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently to prevent burning. Set aside to cool.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Dice the yellow onion and sauté it in the pot until translucent, about 5 minutes.
Mince the garlic and add it to the pot, cooking for an additional minute until fragrant.
Add the roasted cauliflower, toasted walnuts, vegetable broth, thyme leaves, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
Using an immersion blender (or transferring the mixture to a countertop blender in batches), blend the soup until smooth and creamy.
Stir in the heavy cream and lemon juice, and heat gently for 2-3 minutes without bringing the soup to a boil.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with a drizzle of olive oil, a sprinkle of chopped walnuts, or a few fresh thyme leaves, if desired.
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1376 mg | 60% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 9.8 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1256 mg | 27% | |
*The % Daily Value 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.
