Roasted Cauliflower-Soup with Chestnuts
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.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 4 servings
Ingredients
- 1 large head cauliflower (~8 cups / 800 g florets)
- 3/4 cup cashews (90 g)
- 7 oz pre-cooked chestnuts (200 g)
- 5 cups vegetable broth
- 1/2-1 tsp salt
- 1/2 tsp black pepper
- 3/4 tsp dried rosemary
Instructions
- Pour hot water over cashews and put aside.
- Preheat the oven to 350 °F (175° C).
- Cut the cauliflower into florets, wash and spread on a covered baking tray. Sprinkle with 1/4 tsp salt and bake for approx. 25 min until nicely roasted.
- Blend the roasted cauliflower with the remaining ingredients in a high-speed blender until smooth. Transfer the soup to a large pot, bring to boil and simmer for 6-8 min on low to medium heat.
- Lastly, season with more salt and pepper if needed. Garnish with a dollop of soy yogurt and diced apple.
Notes
If the soup is too thick for your liking, add more broth and season to taste.
Keep leftovers in the fridge for up to 4 days.
- Calories per serving: 283 kcal
- Fat: 11 g
- Carbohydrates: 32.3 g
- Fiber: 7.9 g
- Protein: 10.7 g