Cauliflower and Chestnut Soup
This rich and creamy vegetarian soup is a wonderful way to enjoy seasonal flavours. It combines tender cauliflower florets with roughly chopped chestnuts, simmered in a base of vegetable stock and milk. The soup is blended until perfectly smooth and finished with a swirl of double cream. Serve it topped with grated Parmesan, a crack of black pepper, and a final drizzle of olive oil for a deeply satisfying meal. The recipe serves four people.
Ingredients
- 1/2 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
- Warm the olive oil in a large saucepan, then add the finely chopped onion. Cook it for 8-10 mins until softened. Stir in the cauliflower florets, milk, and vegetable stock. Bring the mixture to a simmer and cook for 10-12 mins until the cauliflower is tender.
- Pour in the double cream and season generously. Return the soup to the boil, then remove it from the heat. Add the roughly chopped chestnuts and use a hand blender to process the soup until smooth. Check the seasoning and adjust if needed. Ladle into bowls and garnish with grated Parmesan, black pepper, and a drizzle of olive oil.
Nutrition (per serving)
Calories419 kcal
Fat26 g
Saturates14 g
Carbs32 g
Sugars15 g
Fibre8 g
Protein11 g
Sodium280 mg
Recipe details
Skill levelEasy
CategorySoup
Cuisinebritish
DietVegetarian
