- ½ tbsp Olive oilplus a drizzle to serve
- 1 Onionlarge, finely chopped
- 1 Cauliflowerlarge, about 1 1/2 lbs, cut into florets
- 250 ml Milk
- 850 ml Vegetable stock
- 150 ml Heavy cream
- Saltto taste
- Black pepperto taste
- 200 g Chestnutsvacuum-packed, roughly chopped
- 25 g Parmesan cheeseor vegetarian alternative, to serve
Cauliflower & Chestnut Soup
Looking for a satisfying and delicious soup recipe that will warm you up on a cold winter day? This Cauliflower & Chestnut Soup recipe absolutely fills the bill! It is creamy, rich, hearty, and filling. Velvety smooth, this soup pairs classic winter flavors of nutty cauliflower and sweet chestnuts. Sub the heavy cream for milk or vegetable broth for a lighter version.
Sauté some onions, and then add in your cauliflower, milk, and veggie stock and let everything simmer until the cauli is nice and tender. Add the heavy cream and season with salt and black pepper. Bring to a boil and remove from heat. Throw in the chestnuts and then use an immersion blender to purée the soup, or transfer to a food processor in batches and purée until it’s smooth, thick, and creamy. Then top with some shaved Parmesan (which you can leave out if you eat vegetarian or sub it for any vegetarian alternative) and garnish with freshly cracked black pepper and a drizzle of olive oil. Serve hot!
To make the Cauliflower & Chestnut Soup, you will need the following ingredients:
Steps to make Cauliflower & Chestnut Soup
1 | Cook onions | 10 |
2 | Add cauliflower, milk, and stock | 12 |
3 | Add heavy cream | 3 |
4 | Add chestnuts | 1 |
5 | Blend | 2 |
6 | Serve | |
Recipe Reviews
I love this velvety chestnut soup! Thanks!
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