A dairy-free soup with a satisfyingly creamy texture
January 6, 2020 09:132 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