California Walnuts and Cauliflower Soup

Course lunch, Soup, Starter
Servings 4 Servings
Calories 367kcal
Author Vegan Punks


For the soup:

  • 1 large cauliflower ~900g – chopped into florets
  • 1 onion – peeled & quartered
  • 1.5 tsp cinnamon powder
  • 1.5 tsp cumin powder
  • 1.5 tsp coriander powder
  • 4 cloves garlic – peeled
  • 0.75 cups California Walnuts ~80g
  • 3 cups veg stock
  • 1 cup soy milk

For the crumb:

  • 0.75 cup cauliflower stalks
  • 0.25 cup California Walnuts
  • 2 tsp harissa paste


For the soup:

  • Preheat oven to 190°c / gas mark 5.
  • Put the cauliflower and onion in a non-stick roasting pan, drizzle with a little oil and toss in the spices. Put in the oven to roast for 15 minutes.
  • Add the garlic and walnuts to the pan and pop back in the oven for another 10 minutes.
  • Blend the roasted ingredients with the stock and milk, and season well with salt and pepper.

For the crumb:

  • Use a food processor to finely chop the cauliflower stalks and walnuts.
  • Add a splash of oil to a frying pan and bring to medium-high heat.
  • Chuck the cauliflower and walnuts in and fry for a couple of minutes.
  • Add the harissa paste and fry for another minute while stirring to evenly coat the mix.
  • Make sure the soup is warmed through, then serve with a good helping of the crumb on top.


Calories: 367kcal | Carbohydrates: 15g | Protein: 12g | Fat: 27g | Saturated Fat: 2.9g | Fibre: 7.5g | Sugar: 8.6g