A light soup which allows us to recall winter yet allow Spring to advance on her journey.
Cauliflower and Walnut Cream Soup
Source : inspired by The Soup Bible
Prep time: 5 mins
Cooking time: 20 mins
Serves: 4 – 6 people, depending how you use it
1 medium cauliflower
1 onion, roughly chopped
450 ml veggie stock or water
2 cups milk
3 large Tblspn walnuts
salt and freshly ground black pepper
paprika and chopped walnuts to garnish
Trim the cauliflower and break into small florets. Place the florets with the onion and stock into a large saucepan and bring to the boil. Cover and simmer for around 15 minutes until the cauliflower is soft.
Add the milk and walnut pieces. Blend in the blender (for a smooth soup) or with an immersion blender (will still have some small pieces of walnut in it).
Season the soup and reheat gently. Serve with a dust of paprika and chopped walnuts. Even better the next day.