Cauliflower & chestnut soup

Cauliflower & chestnut soup

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(2 ratings)

Prep: 30 mins Cook: 25 mins

Easy

Serves 4
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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal419
  • fat26g
  • saturates14g
  • carbs32g
  • sugars15g
  • fibre8g
  • protein11g
  • salt0.7g
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Ingredients

  • ½ tbsp olive oil, plus a drizzle to serve
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large cauliflower (about 600g/ 1lb 5oz), cut into florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 250ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 850ml vegetable stock
  • 150ml double cream
  • 200g pack vacuum-packed chestnuts, roughly chopped
    Chestnut

    Chestnut

    chest-nut

    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • 25g grated Parmesan or vegetarian alternative, to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. 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.

  2. 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.

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Comments (4)

j_hersee's picture
5

Quick, easy and delicious, and very nutritious too. Even my fussiest child asked for seconds.

lucielocketmillie's picture

I have just made this nutritious gorgeous soup and was loved by all,served with wheat rye &spelt bread.

gowlanj's picture

My daughter Louise made this for a family meal on New Years Day. It was delicious, one of the best soups I've ever tasted, and loved by the vegetarians and meat eaters. This will be a family favourite in the future I think

faceman77's picture
5

Very tasty with a great balance of flavour. Will definitely make again.

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