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    Cauliflower and walnut soup with a smoky crumb topping

    18 April 2016 by Amber | 4 Comments

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

    Cauliflower and walnut soup with a smoky crumb topping.

    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.

    Cauliflower and walnut soup with a smoky crumb topping.

    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.

    Cauliflower and walnut soup with a smoky crumb topping.

    Cauliflower and walnut soup with a smoky crumb topping

    A satisfyingly creamy and earthy cauliflower and walnut soup topped with smoky, crispy crumbs.
    Print Recipe Pin Recipe Rate Recipe
    Prep time: 10 minutes
    Cook time: 20 minutes
    Total time: 30 minutes
    Course: Soups and stews
    Cuisine: Gluten free, Vegan
    Servings: 4
    Calories: 478kcal
    Author: Quite Good Food

    INGREDIENTS

    For the soup:

    • 2 tablespoon 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 teaspoon sherry vinegar or substitute lemon juice
    • Salt and pepper to taste
    • Finely chopped parsley to garnish

    For the crumb topping:

    • 2 tablespoon 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 teaspoon smoked paprika or substitute plain paprika and ½ teaspoon liquid smoke
    • Pinch of cayenne pepper
    • Salt and pepper to taste

    INSTRUCTIONS

    For the soup:

    • Heat 2 tablespoon olive oil in a deep saucepan that has a lid.
    • Add onion and garlic and cook until soft and beginning to colour.
    • 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.
    • While the soup is cooking, make your crumb topping.
    • Once potato and cauliflower are soft, add walnuts, almond milk and cayenne pepper to the saucepan. Stir to combine, then remove from heat.
    • 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.
    • Serve topped with a generous spoonful of crumb topping and a sprinkle of finely chopped parsley.

    For the crumb topping:

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

    NUTRITION INFORMATION

    Calories: 478kcal | Carbohydrates: 29.9g | Protein: 16.2g | Fat: 37.2g | Saturated Fat: 3.3g | Fiber: 11.6g
    Tried this recipe?Mention @quitegoodfood or tag #quitegoodfood!
    Nutrition Facts
    Cauliflower and walnut soup with a smoky crumb topping
    Amount Per Serving
    Calories 478 Calories from Fat 335
    % Daily Value*
    Fat 37.2g57%
    Saturated Fat 3.3g21%
    Carbohydrates 29.9g10%
    Fiber 11.6g48%
    Protein 16.2g32%
    * Percent Daily Values are based on a 2000 calorie diet.
    A satisfyingly creamy and earthy cauliflower and walnut soup topped with smoky, crispy crumbs.

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    Reader Interactions

    Comments

    1. Lis @ The Fare Sage

      April 18, 2016 at 6:05 pm

      Delicious. Love the sound of that crumb topping!

      Reply
    2. Sarah @ Champagne Tastes

      April 19, 2016 at 12:01 am

      We're headed into spring and summer here, but there's still been a few colder nights too.. I'm obsessed with soup and this sounds delicious! Also- wow that's insane that cauliflower is so expensive there!! I was upset when I saw it for $5 at a store here, but I can usually find it for under $2 at Aldi. $10 is crazy!!!

      Reply
    3. Maree

      June 25, 2016 at 8:20 pm

      Keep coming back to this as my go-to soup this winter. It's so good. I think I've made it about five times already!

      Reply
      • Amber

        June 26, 2016 at 1:42 pm

        Yayyyyy! It makes my day when something I've made turns into a new favourite, so glad you like it!

        Reply

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