Cauliflower and Canterbury walnut soup with walnutty oil and Bellbird sourdough

Cook time: 30 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Cauliflower
Couple
1/2
Family
1
Onion
Couple
1
Family
2
Garlic
Couple
6 cloves
Family
9 cloves
Rosemary
Couple
All
Family
All
Water
Couple
1 L
Family
1 1/2 L
Vegetable stock
Couple
1 bag
Family
1 bag
White beans
Couple
1 tin
Family
1 1/2 tins
Walnuts
Couple
1 bag
Family
1 bag
Walnutty oil
Couple
1 pottle
Family
1 pottle
Bellbird sourdough
Couple
1 loaf
Family
1 loaf

This recipe is inspired by Tom’s cousin, Kelly Gibney, a very talented foodie extraordinaire.

The walnut oil is Canterbury walnuts and cold-pressed Canterbury walnut oil.

 

Instructions

1

Preheat oven to 190 degrees Celsius.

2

Remove the leaves from the cauliflower, but keep the stalk on. Cut the cauliflower into medium sized florets.

Toss with olive oil and a pinch of salt. Roast for 25 to 30 minutes, until it’s just starting to brown.

3

Dice the onion.

Mince the garlic.

Remove the rosemary leaves from the stalk and finely chop.

4

Once the cauliflower is almost ready, saute the onion in olive oil for 3 minutes, stirring regularly. Add the garlic and walnuts cook for another minute.

Strain and rinse the beans.

Add the rosemary, followed by 3/4’s of the water, vegetable stock, beans and cauliflower. Bring to a simmer and cook for 15 minutes.

Once cooked, blend well, taste, and add salt or black pepper, as needed. You may need to add more water to get the right consistency.

5

Drizzle with walnutty oil and serve with Bellbird sourdough.



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