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Cauliflower & chestnut soup

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

  • Prep: 30 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 419
  • Carbohydrates 32
  • Saturated Fat 14
  • Sugar 15
  • Protein 11
  • Fat 26
  • Fibre 8
  • Salt 0.7

Nutrition per serving

  • Calories 419
  • Carbohydrates 32
  • Saturated Fat 14
  • Sugar 15
  • Protein 11
  • Fat 26
  • Fibre 8
  • Salt 0.7

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

  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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