Cauliflower And Roast Chestnut Soup Recipes

CREAMY ROASTED CAULIFLOWER SOUP

Steps:

• Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
• On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
• Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
• Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
• Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
• Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
• Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another 1/4 to 3/4 teaspoon, depending on the broth). This soup tastes amazing once it's properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
• Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

CAULIFLOWER & CHESTNUT SOUP

Steps:

• Heat the oil in a large saucepan and add the onion. Cook over a gentle heat for 8-10 mins until the onion softens. Add the cauliflower, milk and stock. Bring to a simmer, cooking for 10-12 mins until the cauliflower is tender.
• Add the cream, season well and bring back to the boil. Take off the heat, throw in the chestnuts and blend with a hand blender until smooth. Taste and add more seasoning, if you like. To serve, top with shaved Parmesan, black pepper and a drizzle of olive oil.

CAULIFLOWER AND ROAST CHESTNUT SOUP

Steps:

• Chop and boil the cauliflower in a pan until very soft (this should take around 15-20 minutes). Drain and leave on the side to cool slightly.
• Put a large frying pan over the heat and roast your fresh chestnuts on a low heat until they crack so you can open them. Be sure to place a lid or some foil over the pan so you don't end up with chestnuts all over the house!
• Once all your chestnuts have cracked, take them all out and leave to cool slightly. Then, carefully, peel/crack the shells off them all. It doesn't matter if you end up breaking the nut, but it is nice to have some whole nuts to use as croutons at the end.
• Place around 3/4 of your nuts into the pan with the cauliflower. Save 1/4 of the batch of nuts so you can decorate and use as croutons.
• Use a stick hand blender to blend together the cauliflower and nuts into a thick paste. It should be really smooth once done.
• Add in 150ml of cream (cool) and blend again. The mixture should be more of a paste than a soup at this stage.
• Boil a kettle full of water. Place your paste in the pan on the heat and gently start to warm. Slowly add your boiling water and stir with a wooden spoon until the thickness is as you desire. It's completely up to you how much you put it, and if you find you've added too much water, just leave it on the heat for the excess water to evaporate. Add salt and pepper to taste, and sprinkle with a little fresh parmesan if you like too.
• Pour your soup into a bowl and top with a few of your roasted chestnuts! Enjoy!

ROASTED CARROT AND CAULIFLOWER CURRIED SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
• Roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes. Remove from oven and stir.
• Bring vegetable broth to a boil in a large pot. Stir in curry powder and add the roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.
• Blend the soup with a potato masher or an immersion blender until smooth. Return pot to burner on medium heat. Stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes.

CAULIFLOWER GRATIN WITH ROASTED CHESTNUTS AND PARMESAN CREAM

Steps:

• Preheat oven to 400 degrees.
• In a medium stockpot or Dutch oven, combine cauliflower, chestnuts, and heavy cream. Bring to a boil over medium-high heat; immediately reduce heat to medium-low and simmer until cauliflower is tender, 10 to 12 minutes. Using a slotted spoon, remove cauliflower and chestnuts from cream and set aside to cool.
• Add Parmesan and thyme to cream and return to a boil over medium-high heat; reduce heat to medium-low and simmer until cream mixture is reduced by half and slightly thickened, about 20 minutes.
• Return cauliflower to cream mixture and season with salt and pepper. Spoon cauliflower mixture evenly into eight 8-ounce ramekins; top each with 3 tablespoons breadcrumbs.
• Place ramekins on a baking sheet and transfer to oven; bake until topping is golden and sides are bubbling, 4 to 5 minutes. Serve warm.