Purple Cauliflower Soup with Walnut Oil
Indulge in the vibrant and velvety elegance of Purple Cauliflower Soup with Walnut Oil, a stunningly colorful dish that's as flavorful as it is beautiful. This easy, 45-minute recipe combines the earthy sweetness of purple cauliflower with the subtle nuttiness of extra virgin walnut oil, creating a rich and satisfying soup perfect for chilly evenings. Sautéed onions and garlic blend seamlessly with creamy vegetable broth, while an optional splash of heavy cream enhances its silky texture. The final touch—a drizzle of luxurious walnut oil and a sprig of fresh thyme—takes this soup from simple to sensational. Ideal for impressing guests or elevating a weeknight meal, this nutrient-packed, antioxidant-rich soup is a feast for the eyes and palate alike.
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Recipe Information
Ingredients
- 1 head purple cauliflower
- 1 medium yellow onion
- 2 garlic cloves
- 4 cups vegetable broth
- 0.5 cup heavy cream (optional)
- 2 tablespoons extra virgin walnut oil
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 sprigs fresh thyme (optional, for garnish)
Instructions
Wash the purple cauliflower thoroughly and break it into small florets, discarding the tough stem.
Peel and roughly chop the yellow onion and garlic cloves.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until soft and fragrant.
Add the cauliflower florets to the pot and stir well to combine. Cook for another 3 minutes to lightly toast the cauliflower.
Pour in the vegetable broth, and bring the mixture to a boil. Reduce the heat to a simmer, cover, and let cook for 20 minutes or until the cauliflower is tender.
Using an immersion blender, purée the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend until smooth, then return to the pot.
Stir in the heavy cream, if using, and season the soup with salt and black pepper. Simmer for an additional 5 minutes to meld the flavors.
Ladle the soup into bowls and drizzle 1/2 tablespoon of walnut oil over each serving. Garnish with a sprig of fresh thyme if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 4792 mg | 208% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 31.3 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3419 mg | 73% | |
*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.
