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
Scale
- 1 medium head cauliflower (8 cups / 800 g florets)
- 3/4 cup cashews (90 g)
- 7 oz whole roasted/cooked chestnuts (200 g)
- 5 cups vegetable broth
- 1/2–1 tsp salt
- 1/2 tsp black pepper
- 1/2 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dinner, lunch, soup