Savoury Recipe

No-Cream Creamy Cauliflower & Walnut Soup

Discover the velvety goodness of this low-carb soup that’s both comforting and packed with vitamins, minerals, and fibre. It’s an excellent choice for preparing lunches ahead, ensuring a week filled with delicious and nourishing meals.

Serves 2

Product Used

Extra Virgin Avocado Oil


  • 1/2 cauliflower head, cut into florets
  • 1 large potato, peeled and cubed
  • 1 small read onion, peeled and diced
  • 1 whole garlic bulb
  • 2 tablespoons Grove Extra Virgin Avocado Oil
  • 1 tablespoon Italian seasonings
  • 1 teaspoon smoked paprika
  • 3/4 cup roasted walnuts
  • 1 cup or more water or vegetable broth
  • fresh coriander and seeds, for garnishing


Preheat oven to 180C and line a baking tray with parchment paper. Arrange cauliflower florets, potatoes and onions on the prepared baking tray.
Peel and discard the papery outer layers of the whole garlic bulb and cut 1/4 from the top of cloves. Add garlic to the tray with the rest of the vegetables. Drizzle everything with oil and sprinkle with spices.
Pop in the oven for 30-40 minutes or until the vegetables are tender and the garlic is soft. Add all the vegetables into a blender with walnuts, water/vegetable stock and puree into a creamy texture, add more stock/water if the soup is too thick. Garnish with fresh coriander and seeds, serve and enjoy right away.

This recipe is

Want More Inspiration?

Quick Korean Beef Bulgogi

Warming Beef & Chickpea Stew

Mango Curry

Creamy Pumpkin Soup

Fast & Simple Salad Dressing

Homemade Mayonnaise

Pistachio Pesto Pasta

Your Cart

Get a free recipe book

Sign up for our newsletter and get a free recipe book.