Cauliflower & chestnut soup

Cauliflower & chestnut soup

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

Prep: 30 mins Cook: 25 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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



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

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



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

  • 250ml milk



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

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



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

  • 25g grated parmesan or vegetarian alternative, to serve



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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
hrgoddess's picture
21st Dec, 2018
What a nice wholesome soup! The colour is somewhat drab but the taste makes up for it.
24th Nov, 2018
Lovely autumnal soup! Made with butter instead of olive oil (if you're chucking a half a pint of cream in anyway, why not?). A small leek and a small onion instead of a large onion as that's what I had to hand. I used leftover parboiled fresh chestnuts which I added with the cauliflower to cook them through. All that said, it's the cheese shavings on top that really make it!
18th Nov, 2016
Quick, easy and delicious, and very nutritious too. Even my fussiest child asked for seconds.
22nd Nov, 2016
I have just made this nutritious gorgeous soup and was loved by all,served with wheat rye &spelt bread.
7th Jan, 2016
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
1st Dec, 2015
Very tasty with a great balance of flavour. Will definitely make again.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?