Cauliflower and Canterbury walnut soup with walnutty oil and Bellbird sourdough

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Cauliflower
Couple
1/2 head
Family
1
Onion
Couple
1
Family
2
Garlic
Couple
6 cloves
Family
9 cloves
Water
Couple
1 litre
Family
1 1/2 litres
Vegetable stock
Couple
1 packet
Family
1 packet
White beans
Couple
1 tin
Family
2 tins
Walnuts and rosemary
Couple
1 bag
Family
1 bag
Walnutty oil
Couple
1 pottle
Family
1 pottle
Bellbird sourdough
Couple
1 loaf
Family
1 loaf

This super-rich, hearty soup is taken to another level when served with a great loaf of Bellbird sourdough.

The walnut oil is cold pressed in Canterbury. We have mixed it with a little Canterbury extra virgin olive oil.

 

Instructions

1

Preheat oven to 220 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 15 to 20 minutes, until it is just starting to brown.

3

Peel and dice the onion.

Peel and mince the garlic.

4

Once the cauliflower has been cooking for 10 minutes saute the onion in olive oil for 3 minutes, stirring regularly. Add the garlic, walnuts and rosemary, cook for another minute.

Strain and rinse the beans.

Add three quarters of the water, vegetable stock and beans, once the cauliflower is cooked throw that in. Bring to a simmer and cook for 10 minutes.

Once cooked, blend well, taste and add salt or black pepper, as needed (probably doesn’t need salt). You may need to add more water to get the right consistency.

5

Served drizzled with walnutty oil and with pieces of Bellbird sourdough.



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