Name: Cauliflower & chestnut soup
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: British
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

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Cauliflower & chestnut soup

Cauliflower & chestnut soup

Good Food team

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Serves 4

Easy

Prep: 30 mins

Cook: 25 mins

A star rating of 4.8 out of 5.27 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal419
fat26g
saturates14g
carbs32g
sugars15g
fibre8g
protein11g
salt0.7g

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.

Recipe from Good Food magazine, November 2015

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A star rating of 4.8 out of 5.27 ratings

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