Rosemary Cauliflower Walnut Soup
A healthy, clean ingredient soup perfect for cold and cozy days.
- Prep Time: 10 mins
- Cook Time: 27 mins
- Total Time: 37 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 2.5 cups frozen cauli rice
- 1 cup walnuts, roasted
- 1 cup chopped apple
- 1 cup chopped onion (I used sweet onion)
- 2 garlic cloves, minced
- 1–2 tbsp ghee, or other healthy oil
- 4.5 cups or one 32 oz box of chicken broth
- 1 tsp rosemary
- 2 tbsp nutritional yeast
- Salt + pepper to taste
Instructions
- Preheat oven to 350°F and spread walnuts out on a baking sheet. Roast them in the oven for about 8 mins.
- Add onion, garlic and ghee or other healthy oil to a large pot. Sauté for a few mins on medium or medium-low.
- Add cauli rice and chopped apple and cook for about 10 mins on medium with the top on mixing occasionally.
- Add roasted walnuts and broth. Bring to a boil and then let simmer for about 15 mins.
- Add in rosemary, nutritional yeast, salt and pepper and then blend using an immersion blender or normal blender.
- Serve and enjoy!
Notes
This makes a runnier, slurpy soup. If you like it thicker, add less broth.
When blending soup in the blender, if it’s too hot the blender can get overheated and explode so be careful! I like to take the little hole out of the top of my vitamix, or let it cool down a bit before blending.