Cauliflower and Chestnut Soup
This creamy, vegetarian soup that is a great way to use up leftover chestnuts. Perfect for a warming lunch or a lighter dinner with crusty bread. Easily make this soup vegan, by swapping a few of the dairy products as suggested in the recipe.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oil in a large saucepan and add the onion. Cook over a gentle heat for 8-10 mins until the onion softens. Add the cauliflower, milk and stock. Bring to a simmer, cooking for 10-12 mins until the cauliflower is tender.
Step 2
Add the cream, season well and bring back to the boil. Take off the heat, throw in the chestnuts and blend with a hand blender until smooth. Taste and add more seasoning, if you like. To serve, top with shaved Parmesan, black pepper and a drizzle of olive oil.
- Ingredients
- Based on 4 servings
-
1 Large Cauliflower, cut into florets 1x Sainsbury's Cauliflower -
1 Large Onion, finely chopped 1x Sainsbury's Onions Loose -
250ml Milk, or an unsweetened plant based alternative 1x Sainsbury's British Semi Skimmed Milk 1 Pint -
0.5 tbsp Olive Oil, plus a drizzle to serve 1x Sainsbury's Olive Oil 500ml -
180g Pack Vacuum Packed Chestnuts, roughly chopped 1x Merchant Gourmet Whole Chestnuts 180g -
150ml Double Cream, or a vegan plant based alternative 1x Sainsbury's British Double Cream 150ml -
25g Veggie Parmesan, shaved or grated 1x Stamford Street Co. Italian Hard Cheese 200g -
850ml Vegetable Stock 1x Knorr Stock Cubes Vegetable 8x10g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g