Cauliflower Soup with crunchy walnut topping

Cauliflower Soup with Crispy Shallot & Walnut Crunch

This cauliflower soup recipe is so beautiful and warming as the weather starts to get quite chilly herein Sydney. Deliciously light and fresh but with a savoury crunch to keep you satisfied. I seem to be craving cauliflower at the moment, this is the second recipe in a few weeks. Make sure to check out this roast cauliflower salad with lemon myrtle, it is delicious!

Very easy and quick to make, it is the perfect mid-week dinner or lunch. I have also tried this with some smoked salmon and the combination is so good. 

If you have a dairy free diet, replace the dairy milk with coconut milk and it works really well. I get Lemon Myrtle Macadamia Oil from Brookfarm and it is do delicious on absolutely everything! Any other flavoured olive oil can work as a substitute though.

Enjoy and as always don’t forget to tag me ion your creations @kadycreative

Cauliflower Soup with crispy shallot and walnut crunch
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  1. 2 tbsp ghee
  2. 4 cloves garlic, minced
  3. 1KG Cauliflower, cut into smaller florets
  4. 3 cups (750ml) milk
  5. 2 cups (500ml) water
  6. 4 tbsp crispy shallots
  7. 4 tbsp walnuts, chopped coarsely
  8. 2 tbsp Lemon Myrtle Flavoured Macadamia Oil
  9. Sea Salt + Cracked Black Pepper
  1. Heat the oil in a large non-stick pan over medium heat
  2. Add garlic and cook for a minute. Season with salt and pepper
  3. Add the cauliflower and cook, stirring, for 5 minutes
  4. Add the milk and water and bring to the boil. Cook for 10 minutes or until the cauliflower is tender
  5. Using a hand-stick blender, blend until smooth
  6. Divide between 4 bowls. Top with a drizzle of the lemon oil and the shallots + walnuts
  1. I use the Brookfields Lemon Myrtle Macadamia Oil and it is delicious!
  2. You can buy crispy shallots in any good supermarket, I usually get the Sydney Sprouts brand.
Kady Creative


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