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California Walnuts and Cauliflower Soup
Course
lunch, Soup, Starter
Keyword
plant-based
Servings
4
Servings
Calories
367
kcal
Author
Vegan Punks
Ingredients
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
Instructions
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.
Nutrition
Calories:
367
kcal
|
Carbohydrates:
15
g
|
Protein:
12
g
|
Fat:
27
g
|
Saturated Fat:
2.9
g
|
Fibre:
7.5
g
|
Sugar:
8.6
g