Cauliflower Chestnut Soup Recipes

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CAULIFLOWER & CHESTNUT SOUP



Cauliflower & chestnut soup image

This creamy, vegetarian soup, from Becky Lovatt, is a great way to use up leftover chestnuts, or use freshly roasted chestnuts for a more intense flavour

Provided by Good Food team

Categories     Soup

Time 55m

Number Of Ingredients 8

½ tbsp olive oil , plus a drizzle to serve
1 large onion , finely chopped
1 large cauliflower (about 600g/ 1lb 5oz), cut into florets
250ml milk
850ml vegetable stock
150ml double cream
200g pack vacuum-packed chestnuts , roughly chopped
25g grated parmesan or vegetarian alternative, to serve

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.

Nutrition Facts : Calories 419 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium

CHESTNUT & CAULIFLOWER SOUP



Chestnut & Cauliflower Soup image

Totally in food love, one of my favourite vegetables has to be Cauliflower! You won't believe something so simple can taste so sublime. This soup is naturally creamy from the cauliflower and chestnut puree gives it a twist. Makes a perfect dairy-free nutritionally balanced plant based meal.

Provided by admin

Time 55m

Number Of Ingredients 12

2 tbsp. rapeseed oil
1 extra-large cauliflower (cut into small florets)
3 leeks (trimmed finely sliced (400g))
2 x 200g pouches Merchant Gourmet Chestnut puree
2 tbsp. rapeseed oil
2 pints boiling water
2 vegetable stock cubes gluten & yeast free ((vegan if required for dairy-free))
white pepper
herbamare salt or sea salt
whole cooked chestnuts (sliced (I recommend Merchant Gourmet))
crispy roasted cauliflower leaves ((see Lisa's tip))
oil for drizzling

Steps:

  • Place a large 4-liter saucepan on the stove add the oil together with the leeks and sauté until soft and translucent, about 5 minutes, keep on a low/medium heat to prevent burning. Season with herbamare or sea salt and white pepper. Add the chestnut puree and continuously stir to coat in the sautéed leeks. Then add the cauliflower florets and ensure that everything is coated when stirring.
  • Dissolve the stock cubes in the boiling water and pour over the vegetables, bring to the boil then simmer for 35 minutes with the lid on.
  • When the soup had cooled, blend either using a hand stick blender or freestanding blender, blend until smooth and creamy (the longer you blend the creamier the soup will be, my top tip to a creamy soup, without adding any cream, is blend for as longs as you can, and by using the delicious chestnut puree, which is naturally plant based, it makes the soup even creamier).
  • When ready to serve add some sliced whole roasted chestnuts, a drizzle of oil or alternatively garnish with some roasted cauliflower leaves, see Lisa's tip.
  • Enjoy x
  • When making this recipe, I'd LOVE to see how you get on so either send me a photo to [email protected] or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood

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