Purple Cauliflower-Walnut Soup
¼ cup of extra virgin olive oil, divided
½ large onion, diced
Freshly ground black pepper
3 garlic cloves, minced
2 bay leaves
1 teaspoon of dried thyme
½ cup of dry white wine
1 large head of purple cauliflower, chopped up into small pieces
¾ cup of crushed walnuts
8 cups of vegetable or chicken stock, homemade or store bought
2 tablespoons of extra virgin olive oil
2 tablespoons of walnuts, finely minced
In a large pot, heat up 2 tablespoons of olive oil over medium heat. Add the onions, 4-finger pinches of salt and pepper and cook for 10-15 minutes, until caramelized. Add the garlic, bay leaf, and thyme and cook for 60 seconds, stirring constantly, until very fragrant.
Deglaze the pot with the white wine and cook for 4-5 minutes. Add the cauliflower, walnuts, and 4-finger pinches of salt and pepper. Reduce the heat to medium-low, cover and cook for 10 minutes, until the cauliflower is tender.
Add the stock and bring to a boil. Using a hand blender, puree the soup until smooth.
Make the garnish in a small saucepan by heating up the olive oil over medium heat. Add the walnuts and cook until they are slightly darker in color. Add the lemon juice, paprika, and 2-finger pinches of salt and pepper. Serve with the soup and enjoy!