Cauliflower & chestnut soup
By Good Food
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
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Prep:30 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 419
-
fat 26g
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saturates 14g
-
carbs 32g
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sugars 15g
-
fibre 8g
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protein 11g
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salt 0.7g
Ingredients
- 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
Method
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.
