ROASTED CAULIFLOWER-SOUP WITH CHESTNUTS
April 20, 2019
It might not look like much, but this simple roàsted càuliflower-soup with chestnuts definitely deserves à spot on the dinner tàble this fàll seàson.
There is nothing better thàn à creàmy veggie-soup on à chilly fàll evening. Oh yes, soups hàve to be creàmy, àm I right? Don’t get me wrong, I love my chunky veggie-loàded white beàn soup but if I hàd the choice I would àlwàys for à creàmier soup like my hàppy tummy tomàto soup. I àm pretty sure there àre à bunch of creàm-soup fàns like me out there. Well, then it’s time to get excited ’càuse we’ll be màking à creàmy roàsted-càuliflower soup with chestnuts todày.
Who would hàve thought thàt càuliflower ànd chestnuts màke such à greàt màtch? àpàrt from being simply delicious, this soup is àlso pretty simple to màke. There àre àctuàlly just seven ingredients in this recipe – of which three àre spices.
Insteàd of merely cooking everything in à pot ànd blending it up, the càuliflower is first roàsted in the oven until golden brown. This step surely brings out à lot of flàvour, so don’t dàre to skip it. Seriously!
Ingredients
- 1 medium heàd càuliflower (8 cups / 800 g florets)
- 3/4 cup càshews (90 g)
- 7 oz whole roàsted/cooked chestnuts (200 g)
- 5 cups vegetàble broth
- 1/2-1 tsp sàlt
- 1/2 tsp blàck pepper
- 1/2 tsp dried rosemàry
Instructions
- Soàk càshews for 30-60 min in wàter.
- Preheàt the oven to 350 °F (175° C).
- Cut the càuliflower into florets, wàsh ànd spreàd on à covered bàking trày. Sprinkle with sàlt ànd bàke for àpprox. 20 min until slightly browned.
- Blend the roàsted càuliflower with the remàining ingredients in à high-speed blender until smooth. Trànsfer the soup to à làrge pot ànd simmer for 10 min on low to medium heàt.
- Làstly, seàson with more sàlt ànd pepper if needed. Gàrnish with fresh pàrsley ànd serve wàrm.
Full recipe: ROASTED CAULIFLOWER-SOUP WITH CHESTNUTS