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

Nutrition per serving

kcal 419
fat 26g
saturates 14g
carbs 32g
sugars 15g
fibre 8g
protein 11g
salt 0.7g

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

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.
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.