There’s nothing better than a hearty soup when it’s this cold out, and fortunately this one is quick, easy, and very healthy. This recipe is a modification of one that my mother uses – I added the walnuts and paprika! It takes about half an hour total, but you’ll only be working for about ten minutes tops. This recipe serves about four if you only want one bowl of soup…but I always want more 🙂
1 medium cauliflower
1 onion, roughly chopped
2 cups vegetable stock (or water with vegetable bullion)
2 cups milk (rice, almond, or cow’s milk – not soy)
4 tablespoons walnuts (divided)
salt and freshly ground black pepper
1. Trim off the cauliflower’s outer leaves and break into small flowerets. Place the cauliflower, onion, and vegetable broth into a large saucepan.
2. Bring to a boil. Cover and simmer for about 15 minutes (until soft).
3. Add milk and 3 tablespoons of walnuts. Puree with an immersion blender (my absolute favorite, invaluable kitchen tool – if you don’t have one, buy one!!!) or food processor until smooth.
4. Season to taste with salt and pepper. Reheat (returning to a boil).
5. Serve sprinkled with a dusting of paprika and the remaining chopped walnuts.
This soup is great with a slice of crusty french bread and a spinach salad, or by itself.
Note: If you use the rice or almond milk this recipe is vegan. If you’re not a vegan, you can also add a few chunks of cheese (white cheddar, or yogurt cheese is best) during the first step. It’ll melt and be blended when you puree the soup, but it imparts an additional richness to the soup. Personally I thin the cauliflower is creamy enough by itself!