Best Cauliflower Chestnut Soup Recipes
CAULIFLOWER & CHESTNUT SOUP
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
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
CAULIFLOWER AND ROAST CHESTNUT SOUP
A winter warmer, festive soup packed full of essential nutrients. Cauliflower and roast chestnut soup will warm you up after a crisp morning walk, or make the perfect Christmas starter too.
Provided by rebeccalovatt
Time 40m
Yield Serves 4
Number Of Ingredients 6
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!
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