Chestnut Cauliflower Soup Recipes

CAULIFLOWER & CHESTNUT SOUP

Cauliflower & Chestnut Soup image

Looking for a Satisfying and Delicious Soup Recipe that Will Warm You Up on a Cold Winter Day? This Cauliflower & Chestnut Soup Recipe...

Provided by Jelena Mardere

Categories Cauliflower Recipes, Chestnut Recipes, Cream Soups, Delicious Healthy Eating Recipes, Dinner Fall Recipes, Dinner Healthy Eating Recipes, Fall Main Dish Recipes, Fall Recipes, Fall Soups and Stews Recipes, Healthy Eating Recipes, Healthy Fall Recipes, Main Dishes, Soup Recipes, Vegetable Main Dishes, Vegetable Soup Recipes, Vegetarian Dinner Recipes, Vegetarian Fall Recipes, Vegetarian Main Dishes, Vegetarian Winter Recipes, Winter Dinner Recipes, Winter Recipes, Winter Soup Recipes

Time 28m

Yield 4

Number Of Ingredients 10

Ingredients

Olive oil ½ tbsp
Onion 1
Cauliflower 1
Milk 250 ml
Vegetable stock 850 ml
Heavy cream 150 ml
Salt
Black pepper
Chestnuts 200 g
Parmesan cheese 25 g

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!

Nutrition Facts : Calories 419, Fat 26g, Carbohydrate 32g, Protein 11g, Fiber 8g, Sodium 0.7g

CREAM OF CAULIFLOWER SOUP II

Cream of Cauliflower Soup II image

I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.

Provided by Vivien

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth
1 head cauliflower, chopped
1 cup milk
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon dry sherry
1 tablespoon chopped fresh parsley

Steps:

In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.

Nutrition Facts : Calories 193.8 calories, Carbohydrate 33 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 476.4 mg, Sugar 6.4 g

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