Roasted Cauliflower and Walnut Soup

July 22, 2018

As with the humble cabbage, my favourite way to eat cauliflower is to snack on it raw.  I came across a cauliflower risotto recipe a while back, and despite my enthusiasm for risottos, i have yet to try it out.  I think part of my problem is that cauliflower is such a white vegetable.  Part of the attraction of many vegetables is their colour, and white cauliflower in a white risotto just doesn't seem terribly attractive.

However a few weeks back i was listening to Jesse Mulligan talking to Kelly Gibney on Radio NZ National about this cauliflower soup recipe, and i was immediately interested.  Probably because of the walnut component - i find it very hard to resist a walnut in anything.

Roasting the cauliflower gives extra flavour, and the addition of a tin of cannellini beans gives body and helps make this a very satisfying meal.  The recipe comes from Kelly's book "Wholehearted", which i've not yet seen, but will try and make an effort to find a copy to peruse, based purely on my experience of this one recipe.  I won't be buying it though - i've decided to ban myself from buying any more recipe books, as i have so many already.

ROASTED CAULIFLOWER and WALNUT SOUP

From Kelly Gibney's book 'Wholehearted'

Serves 4

 

1 medium/large cauliflower

1 onion, finely diced

3 cloves garlic, finely diced

1 x 400g tin cannellini beans, drained and rinsed

1 tablespoon rosemary leaves, finely chopped

2 litres vegetable stock (can also use chicken stock)

70 g raw walnuts

salt and cracked black pepper

olive oil or cocnut oil for roasting and sauteing

 

Preheat oven to 200 degrees Celcius

Chop cauliflower into medium sized florets.  Toss with a generous dollop of the olive or coconut oil and roast for 30 to 35 minutes until tender and lightly browned.

Heat a generous spoonful of oil in a large saucepan over a medium/low heat. Add the onion and garlic.  Cook for 5 minutes without browning until the onion is translucent.  Add the cannellini beans and rosemary and cook for a further 3 minutes, stirring regularly.  Add the stock, cauliflower and walnuts.  Bring to the boil, then simmer for 20 minutes.

Use a blender or stick blender to puree until silky smooth. Season to taste with salt and cracked black pepper. 

 

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Hi There

I'm Marion! I love food and i love cooking using fresh, seasonal ingredients. I enjoy finding new ways to use ingredients from pantry and property, and i aim to provide you with as many delicious ways as possible to use your own produce from home and garden.

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