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Cauliflower and Walnut Soup
Recipes
Cauliflower and Walnut Soup
8 servings
40 minutes total

Ingredients

  • 1 large leek
  • 3 cloves garlic
  • 2 cups walnut halves
  • 2 tablespoons vegetable oil
  • 30 oz frozen cauliflower florets
  • 4 cups vegetable broth (or stock)
  • 1 ½ cups dry white wine (or vegetable broth)
  • 3 sprigs fresh thyme
  • 1 tablespoon kosher salt
  • 2 teaspoons pepper
  • Extra-virgin olive oil (optional for serving)

Steps

    1. Preheat oven to 350°F. Cut leek in half lengthwise, rinse well, and slice thinly (white portion only; about 1 cup). Smash garlic.
    2. Spread walnuts in single layer on baking sheet. Bake 6–8 minutes until toasted, then remove from baking sheet and let stand to cool.
    3. Meanwhile, heat vegetable oil in 4-quart stockpot on medium 2–3 minutes. Add leeks and garlic; cook 4–5 minutes, stirring occasionally, until vegetables begin to soften.
    4. Stir in cauliflower, broth, wine, thyme, salt, and pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer 15–20 minutes until cauliflower is very tender.
    5. Remove thyme sprigs. Puree soup in blender until smooth, working in batches (to avoid injury, do not fill blender more than halfway and do not seal lid). Divide soup among serving bowls. Top with walnuts and extra-virgin olive oil, if using.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 250, Total Fat 18g, Sat Fat 2g, Trans Fat 0g, Chol 0mg, Sodium 1080mg, Total Carb 12g, Fiber 4g, Total Sugar 4g, (Incl. 1g Added Sugars), Protein 5g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 6%