A silky, flavorful, and creamy soup… that’s totally dairy free!
When it comes to soup, sometimes you’re looking for a healthy, nutritious meal in a bowl, and sometimes you’re looking for something more comforting, creamy, and indulgent. But with our Creamy Cauliflower Walnut Soup, you don’t have to choose between the two. This soup lets you have it all. It has a silky texture and a creamy, nutty flavor but is chock full of healthy stuff… and it just so happens it’s totally dairy free!
The creaminess comes mostly from cannellini beans, which lend a soft and silky texture to the soup, but also from cauliflower, which is roasted until golden and slightly nutty before it’s dropped in to simmer with the rest of the ingredients. Rosemary and garlic add an earthy bite, while oven-roasted walnuts add a toasty nuttiness to every spoonful.
We love this soup not just for its flavor, but because it’s such an adaptable option for so many diets. It’s already dairy free, so it makes a great comfort-food option for vegans or those who are lactose intolerant. (But we will say it does taste great served with a swirl of creme fraiche.) It’s a plant-based, wholesome meal, but so delicious that all you’ll be able to focus on is the outstanding flavor.
Cauliflower Walnut Soup
- 3/4 cup walnuts, chopped
- 1 head cauliflower, chopped into florets
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 (15.5 oz) can cannellini beans, drained
- 2 teaspoons dried rosemary
- 6 cups vegetable or chicken stock
- Extra virgin olive oil, as needed
- Kosher salt and freshly ground black pepper
- Preheat oven to 350°F.
- Spread walnuts out in a single layer on a baking sheet. Roast in oven until nuts appear darker and smell toasty, 5-10 minutes. Toss the walnuts around occasionally as they bake. Remove and set aside to cool.
- Increase temperature to 400°F.
- Toss chopped cauliflower with 2 tablespoons of olive oil and season with salt and pepper. Spread out evenly on a baking sheet, and cook until tender and lightly brown, 30-35 minutes.
- Meanwhile, heat 2 tablespoons of olive oil in a large pot or dutch oven over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook one minute more.
- Add cannellini beans and rosemary and cook 3 more minutes, stirring frequently. Add stock, roasted cauliflower and walnuts. Bring to a boil and let simmer for 20 minutes.
- Use an immersion blender to puree soup, or remove to blender in batches to puree into smooth consistency. Season to taste with salt and pepper.
- Garnish with creme fraiche or sour cream, and chopped walnuts, if desired. Enjoy!
Adapted from Kelly Gibney.