Cook: 35 minutes

Serves: 8 - 10

Cauliflower gives this soup a naturally creamy texture. Chestnuts make an interesting addition. This soup can be frozen or refrigerated in an airtight container for up to four days. VP

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Ingredients

Name: Chestnut and cauliflower soup
Prep time: 20 min
Cook time: 35 min
Yield: 8 - 10
Ingredients: 2 tbsp rapeseed oil 1 extra-large cauliflower, cut into small florets (keep the leaves!) 3 leeks, trimmed finely sliced (400g) 400g chestnut puree (I recommend Merchant Gourmet) 2 tbsp rapeseed oil 2 pints boiling water 2 vegetable stock cubes gluten & yeast free (vegan if required for dairy-free) white pepper Herbamare salt or sea salt Garnish Whole cooked chestnuts, sliced Crisp roasted cauliflower leaves (method below) Oil for drizzling

2 tbsp rapeseed oil

1 extra-large cauliflower, cut into small florets (keep the leaves!)

3 leeks, trimmed finely sliced (400g)

400g chestnut puree (I recommend Merchant Gourmet)

2 tbsp rapeseed oil

2 pints boiling water

2 vegetable stock cubes gluten & yeast free (vegan if required for dairy-free)

white pepper

Herbamare salt or sea salt

Garnish

Whole cooked chestnuts, sliced

Crisp roasted cauliflower leaves (method below)

Oil for drizzling