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Purple Cauliflower-Walnut Soup

Purple Cauliflower-Walnut Soup

¼ cup of extra virgin olive oil, divided

½ large onion, diced

Kosher salt

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

Lemon Juice



  1. 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.

  2. 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.

  3. Add the stock and bring to a boil. Using a hand blender, puree the soup until smooth.

  4. 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!



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