Cauliflower Chestnut Soup Recipes

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CAULIFLOWER & CHESTNUT SOUP



Cauliflower & chestnut soup image

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

Provided by Good Food team

Categories     Soup

Time 55m

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 419 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium

CAULIFLOWER CHEDDAR SOUP



Cauliflower Cheddar Soup image

When I created this cauliflower cheddar soup at the last minute for an impromptu ice skating get-together, it was a hit. -Rosa Renee McEldowney, Jackson, Michigan

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 2 quarts.

Number Of Ingredients 13

1 medium head cauliflower, broken into florets
1 medium onion, chopped
1 can (14-1/2 ounces) chicken broth
1 chicken bouillon cube
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups whole milk
2 cups shredded cheddar cheese
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon each cayenne pepper, curry powder and white pepper
Minced fresh parsley, optional

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.

Nutrition Facts : Calories 232 calories, Fat 16g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 907mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 12g protein.

CHEESY CAULIFLOWER SOUP



Cheesy Cauliflower Soup image

A satisfying fall and winter cauliflower soup! Creamy, cheesy, and delicious!

Provided by CindiU

Time 1h45m

Yield 8

Number Of Ingredients 14

4 tablespoons salted butter
1 large onion, diced
2 stalks celery, diced
2 cloves garlic, minced
3 medium potatoes, peeled and cubed
3 tablespoons minced fresh parsley
8 cups chicken broth
1 large head cauliflower, cored and cut into small florets
1 tablespoon chopped fresh thyme
2 cups 2% milk
½ cup half-and-half
¼ cup sour cream
1 ½ cups shredded Cheddar cheese
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 318.8 calories, Carbohydrate 27.3 g, Cholesterol 57.2 mg, Fat 18.1 g, Fiber 4.9 g, Protein 13.3 g, SaturatedFat 11 g, Sodium 1417.1 mg, Sugar 8.3 g

CAULIFLOWER AND ROAST CHESTNUT SOUP



Cauliflower and Roast Chestnut Soup image

A winter warmer, festive soup packed full of essential nutrients. Cauliflower and roast chestnut soup will warm you up after a crisp morning walk, or make the perfect Christmas starter too.

Provided by rebeccalovatt

Time 40m

Yield Serves 4

Number Of Ingredients 6

1 medium to large Cauliflower
300g of fresh chestnuts (in shell)
150ml double cream
boiled water
salt and pepper
Fresh Grated Parmesan

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!

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Top Asked Questions

How to cook cauliflower and onions for Soup?
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.
Is my cauliflower and chestnut soup good?
My Cauliflower and Chestnut Soup is really delicious and it’s smooth, silky and filling. It’s a luxurious treat of a soup and more than a cut above anything I’ve had before. What’s your favourite chestnut recipe?
What is the best way to cook cauliflower and chestnuts?
Then, crush in the garlic, chop the cauliflower and add the cauliflower, mustard, smoked garlic powder, bouillon and a pinch of nutmeg, mix together, add the chestnuts, cover with boiling water and a tsp of apple cider vinegar. Put the lid on and simmer for 10 mins.
How to make soup with carrots and chestnuts?
Fry the onions in butter and oil in a large saucepan until they have softened. Add the carrots, chestnuts and stock. Turn up the heat until a slow simmer is reached. Continue for around 10 minutes or until the carrots are cooked. Pour the contents into a KitchenAid blender, or an alternative, and blend until the soup is perfectly smooth.

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