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Recipes

Chestnut and cauliflower soup

A dairy-free soup with a satisfyingly creamy texture

January 6, 2020 09:13
Lisa R chestnut soup land.jpg
1 min read

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


Find more of Lisa's recipes here

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