It might not look like much, but this simple roasted cauliflower-soup with chestnuts definitely deserves a spot on the dinner table this fall season.
There is nothing better than a creamy veggie-soup on a chilly fall evening. Oh yes, soups have to be creamy, am I right? Don't get me wrong, I love my chunky veggie-loaded white bean soup but if I had the choice I would always for a creamier soup like my happy tummy tomato soup. I am pretty sure there are a bunch of cream-soup fans like me out there. Well, then it's time to get excited 'cause we'll be making a creamy roasted-cauliflower soup with chestnuts today.
Who would have thought that cauliflower and chestnuts make such a great match? Apart from being simply delicious, this soup is also pretty simple to make. There are actually just seven ingredients in this recipe - of which three are spices.
Instead of merely cooking everything in a pot and blending it up, the cauliflower is first roasted in the oven until golden brown. This step surely brings out a lot of flavour, so don't dare to skip it. Seriously!
Now it's time to blend everything up. Briefly heat it and you're done. Did I promise too much when I said it's a simple recipe?
I recommend garnishing this roasted cauliflower-chestnut-soup with chopped parsley and roasted cauliflower florets. This way it will not look so plain. You could also add some chickpeas on top to make it even more wholesome and satisfying. Or maybe you will come up with even fancier topping-ideas.
If you give this roasted cauliflower-soup with chestnuts a try, let me know in the comments below. And don’t forget to rate the recipe. You can also tag a photo (#veggiejam) to show me your creation on instagram.
Recipe
Roasted Cauliflower-Soup with Chestnuts
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 -8 servings 1x
- Category: dinner, lunch, soup
Description
It might not look like much, but this simple roasted cauliflower-soup with chestnuts definitely deserves a spot on the dinner table this fall season.
Ingredients
- 1 medium head cauliflower (8 cups / 800 g florets)
- ¾ cup cashews (90 g)
- 7 oz whole roasted/cooked chestnuts (200 g)
- 5 cups vegetable broth
- ½-1 teaspoon salt
- ½ tsp black pepper
- ½ tsp dried rosemary
Instructions
- Soak cashews for 30-60 min in water.
Preheat the oven to 350 °F (175° C). - Cut the cauliflower into florets, wash and spread on a covered baking tray. Sprinkle with salt and bake for approx. 20 min until slightly browned.
- Blend the roasted cauliflower with the remaining ingredients in a high-speed blender until smooth. Transfer the soup to a large pot and simmer for 10 min on low to medium heat.
- Lastly, season with more salt and pepper if needed. Garnish with fresh parsley and serve warm.
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