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Cauliflower & chestnut soup

Cauliflower & chestnut soup

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A star rating of 4.8 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal419
fat26g
saturates14g
carbs32g
sugars15g
fibre8g
protein11g
salt0.7g
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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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2015

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Overall rating

A star rating of 4.8 out of 5.11 ratings
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