This hearty soup brings warmth to the table and belly. California Walnuts add a level of savory complexity to the blend, while the cauliflower adds earthy creaminess to this vegan soup.
SOUP
¼ cup extra virgin olive oil
4 shallots, large, thinly sliced
2 cloves garlic, fresh, thinly sliced
2 bay leaves
2 teaspoons thyme, fresh, de-stemmed
1 head cauliflower, core removed
6 cups vegetable stock
1 cup coconut milk
1 tablespoon yellow curry powder, mild
1 cup California walnuts, roasted
Kosher salt, to taste
Black pepper, to taste
Roasted California Walnut Gremolata, as needed for garnish
1. In a large sauce pot, over medium heat, add olive oil and shallots. Sweat until shallots are translucent.
2. Add garlic, bay leaves, thyme and cauliflower. Cover pot and sweat vegetables until cauliflower is softened- about 20 minutes.
3. Add remaining ingredients, except salt, pepper and walnuts, and bring to a simmer.
4. Reduce by ¼, then remove from heat and add walnuts.
5. Puree until very smooth and season to taste with salt and pepper.
6. Place in a bowl and serve. We recommend serving with our Roasted California Walnut Gremolata.
This vegetarian empanada is packed with a seasoned walnut mushroom filling and is served with a tangy yogurt and cilantro sauce.
