Cauliflower and walnut soup with a smoky crumb topping

A satisfyingly creamy and earthy cauliflower and walnut soup topped with smoky, crispy crumbs.

The seasons are a-changin’ here in New Zealand, with the last week seeing us put extra blankets on our beds and search out cosy slippers which have been hiding in the back of cupboards since last spring. I am so ready for the change of seasons. I love the cosy, cloistered evenings of winter with the fireplace going, curtains drawn against the chill and wintery meals slowly filling the house with savoury smells. Of course I’m conveniently forgetting about the frosty mornings!

What I can’t wait for is winter cooking. I’m a soup girl for sure, and usually make at least two different batches of soup every week during the colder months. Some of my favourites are green soup, and this simple lentil soup with harissa. This week I was inspired by a magnificent cauliflower of epic proportions, found at my local grocer for $3.99.

Why is the price noteworthy? Well the price of cauliflower is a bit of a thing right now, with it reaching $10 for a single cauliflower in some supermarkets in New Zealand. I can hardly believe it’s really a supply and demand sort of thing, because really, $10?! The cynic in me says someone out there knows cauliflower is having a bit of a moment as a versatile ingredient for things like cauliflower pizza, mash, rice and the rest. Either way someone’s laughing all the way to the bank, that’s for sure.

So I had a magnificent cauliflower to work with, and also a big pile of fresh walnuts in their shell which had been gifted to me. Following the logic that things which are seasonal at the same time generally work well together, I got into the idea of turning them both into soup. The flavour combination is earthy and satisfying, and the whole thing is lifted by a garlicky, mildly spicy and smoky crumb topping of fried cauliflower crumbs and walnut pieces.

This is a quick and easy recipe that you can have on the table in less than 30 minutes, and which may see you licking your bowl. I sat down with a friend to eat this for lunch. We were animatedly chatting away then suddenly there was silence as we were overtaken by this satisfying flavour bomb of a soup. Yum.

A few healthy statistics for you too: one serve of this delicious soup packs 241 per cent of your RDI for vitamin C, 22 per cent for calcium, 19 per cent for iron, and a respectable 16.2g of protein. All that vitamin C along with your iron means your body will absorb it beautifully too.

Print

Cauliflower and walnut soup with a smoky crumb topping

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

A satisfyingly creamy and earthy cauliflower and walnut soup topped with smoky, crispy crumbs.

Course: Soups and stews

Cuisine: Gluten free, Vegan

Servings: 4

Calories per serve: 478 kcal

Author: Quite Good Food

Ingredients

For the soup:

• 2 tbsp olive oil
• 1 onion chopped
• 3 cloves garlic finely chopped
• 1 potato peeled and diced
• 1 kg cauliflower roughly cut into florets (2.2lb)
• 4 cups vegetable stock
• 100 g walnuts (3.5oz)
• 1 cup almond milk or milk of your choice
• Pinch of cayenne pepper
• 2 tsp sherry vinegar or substitute lemon juice
• Salt and pepper to taste
• Finely chopped parsley to garnish

For the crumb topping:

• 2 tbsp olive oil
• 50 g walnuts finely chopped, 1.8oz
• 1 cup cauliflower crumbs (either blitz cauliflower in your food processor or very finely chop)
• 1 clove garlic crushed or finely grated
• 1 tsp smoked paprika or substitute plain paprika and 1/2 tsp liquid smoke
• Pinch of cayenne pepper
• Salt and pepper to taste

Instructions

For the soup:

1. Heat 2 tbsp olive oil in a deep saucepan that has a lid.
2. Add onion and garlic and cook until soft and beginning to colour.
3. Add potato, cauliflower and vegetable stock. The stock probably won't be quite enough to cover the cauliflower - but it'll cook down as it softens. Season with a little salt and pepper before bringing to a simmer, covering and cooking for about 10 minutes, or until potato and cauliflower are soft.
4. While the soup is cooking, make your crumb topping.
5. Once potato and cauliflower are soft, add walnuts, almond milk and cayenne pepper to the saucepan. Stir to combine, then remove from heat.
6. Use a food processor or blender to blend until smooth, you may need to do this in batches. Return pureed soup to the saucepan, taste to adjust for seasoning and stir through the sherry vinegar. Bring back up to heat to serve.
7. Serve topped with a generous spoonful of crumb topping and a sprinkle of finely chopped parsley.

For the crumb topping:

1. Heat 2 tbsp of olive oil in a frypan (skillet), to a moderate heat.
2. Add all remaining ingredients and fry for 5-10 minutes, stirring often. You want the crumb to be crispy, golden and deeply flavoured.