Cauliflower Chestnut Soup Recipes

CAULIFLOWER & CHESTNUT SOUP

Steps:

• 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.

CHESTNUT & CAULIFLOWER SOUP

Steps:

• Place a large 4-liter saucepan on the stove add the oil together with the leeks and sauté until soft and translucent, about 5 minutes, keep on a low/medium heat to prevent burning. Season with herbamare or sea salt and white pepper. Add the chestnut puree and continuously stir to coat in the sautéed leeks. Then add the cauliflower florets and ensure that everything is coated when stirring.
• Dissolve the stock cubes in the boiling water and pour over the vegetables, bring to the boil then simmer for 35 minutes with the lid on.
• When the soup had cooled, blend either using a hand stick blender or freestanding blender, blend until smooth and creamy (the longer you blend the creamier the soup will be, my top tip to a creamy soup, without adding any cream, is blend for as longs as you can, and by using the delicious chestnut puree, which is naturally plant based, it makes the soup even creamier).
• When ready to serve add some sliced whole roasted chestnuts, a drizzle of oil or alternatively garnish with some roasted cauliflower leaves, see Lisa's tip.
• Enjoy x
• When making this recipe, I'd LOVE to see how you get on so either send me a photo to [email protected] or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood

CREAM OF CAULIFLOWER CHESTNUT SOUP

Steps:

• In a large stock pot, heat the olive oil to medium high heat, then add onions and garlic, stirring until translucent and the onions begin to brown.
• Add chestnuts, cumin, aji paste, herbs, cauliflower and potatoes to pot, stir and sauté for another 10 minutes.
• Add the Aneto broth and then bring to a boil, cover the pot with a lid and reduce hit to low. Let simmer until vegetables are very tender - about another 30 minutes.
• Use an immersion blender to puree the soup, or ladle soup into blender and process in batches. Add a bit of water or more broth to thin to desired consistency.
• Ladle soup into bowls and sprinkle with pimentón to serve.

CAULIFLOWER & CHESTNUT SOUP

Steps:

• In a large saucepan, heat ½ tablespoon olive oil and add 1 large finely chopped onion. Sauté over gentle heat, stirring occasionally, for 8-10 minutes until the onion softens.
• Add the cauliflower, 250 milliliters milk, and 850 milliliters vegetable stock. Bring to a simmer and cook for 10-12 minutes until the cauliflower is tender.
• Add 150 milliliters heavy cream, season with salt and black pepper to taste. Bring to a boil.
• Take off the heat and add in 200 grams roughly chopped chestnuts.
• Blend the soup with a hand blender or transfer it to a food processor in batches and purée until smooth. Taste and adjust seasoning if needed.
• Serve hot topped with grated Parmesan, freshly cracked black pepper and a drizzle of olive oil!

CAULIFLOWER CHEDDAR SOUP

Steps:

• In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.

CHEESY CAULIFLOWER SOUP

Steps:

• Melt butter in a large soup pot over medium heat. Add onion, celery, and garlic; saute until soft, about 3 minutes. Add potatoes and parsley, then pour in chicken broth. Add cauliflower and thyme; bring to a boil.
• Reduce heat to low, cover, and simmer until cauliflower and potatoes are tender, about 45 minutes. Remove from the stove and let cool for 15 minutes.
• Process 2 cups soup at a time in a food processor until smooth; return to the pot. Add milk, half-and-half, and cream; whisk to combine. Season with salt and pepper. Add Cheddar cheese and cook over low heat until cheese is melted and soup is hot, about 5 minutes longer.

CAULIFLOWER AND ROAST CHESTNUT SOUP

Steps:

• Chop and boil the cauliflower in a pan until very soft (this should take around 15-20 minutes). Drain and leave on the side to cool slightly.
• Put a large frying pan over the heat and roast your fresh chestnuts on a low heat until they crack so you can open them. Be sure to place a lid or some foil over the pan so you don't end up with chestnuts all over the house!
• Once all your chestnuts have cracked, take them all out and leave to cool slightly. Then, carefully, peel/crack the shells off them all. It doesn't matter if you end up breaking the nut, but it is nice to have some whole nuts to use as croutons at the end.
• Place around 3/4 of your nuts into the pan with the cauliflower. Save 1/4 of the batch of nuts so you can decorate and use as croutons.
• Use a stick hand blender to blend together the cauliflower and nuts into a thick paste. It should be really smooth once done.
• Add in 150ml of cream (cool) and blend again. The mixture should be more of a paste than a soup at this stage.
• Boil a kettle full of water. Place your paste in the pan on the heat and gently start to warm. Slowly add your boiling water and stir with a wooden spoon until the thickness is as you desire. It's completely up to you how much you put it, and if you find you've added too much water, just leave it on the heat for the excess water to evaporate. Add salt and pepper to taste, and sprinkle with a little fresh parmesan if you like too.
• Pour your soup into a bowl and top with a few of your roasted chestnuts! Enjoy!