Chestnut Cauliflower Soup Food

CAULIFLOWER & CHESTNUT SOUP

Cauliflower & Chestnut Soup image

Looking for a Satisfying and Delicious Soup Recipe that Will Warm You Up on a Cold Winter Day? This Cauliflower & Chestnut Soup Recipe...

Provided by Jelena Mardere

Categories Cauliflower Recipes, Chestnut Recipes, Cream Soups, Delicious Healthy Eating Recipes, Dinner Fall Recipes, Dinner Healthy Eating Recipes, Fall Main Dish Recipes, Fall Recipes, Fall Soups and Stews Recipes, Healthy Eating Recipes, Healthy Fall Recipes, Main Dishes, Soup Recipes, Vegetable Main Dishes, Vegetable Soup Recipes, Vegetarian Dinner Recipes, Vegetarian Fall Recipes, Vegetarian Main Dishes, Vegetarian Winter Recipes, Winter Dinner Recipes, Winter Recipes, Winter Soup Recipes

Time 28m

Yield 4

Number Of Ingredients 10

Ingredients

Olive oil ½ tbsp
Onion 1
Cauliflower 1
Milk 250 ml
Vegetable stock 850 ml
Heavy cream 150 ml
Salt
Black pepper
Chestnuts 200 g
Parmesan cheese 25 g

Steps:

In a large saucepan, heat ½ tablespoon olive oil and add 1 large finely chopped onion. Sauté over gentle heat, stirring occasionally, for 8-10 minutes until the onion softens.
Add the cauliflower, 250 milliliters milk, and 850 milliliters vegetable stock. Bring to a simmer and cook for 10-12 minutes until the cauliflower is tender.
Add 150 milliliters heavy cream, season with salt and black pepper to taste. Bring to a boil.
Take off the heat and add in 200 grams roughly chopped chestnuts.
Blend the soup with a hand blender or transfer it to a food processor in batches and purée until smooth. Taste and adjust seasoning if needed.
Serve hot topped with grated Parmesan, freshly cracked black pepper and a drizzle of olive oil!

Nutrition Facts : Calories 419, Fat 26g, Carbohydrate 32g, Protein 11g, Fiber 8g, Sodium 0.7g

CHEESY CAULIFLOWER SOUP

Cheesy Cauliflower Soup image

A satisfying fall and winter cauliflower soup! Creamy, cheesy, and delicious!

Provided by CindiU

Time 1h45m

Yield 8

Number Of Ingredients 14

Ingredients

4 tablespoons salted butter
1 large onion, diced
2 stalks celery, diced
2 cloves garlic, minced
3 medium potatoes, peeled and cubed
3 tablespoons minced fresh parsley
8 cups chicken broth
1 large head cauliflower, cored and cut into small florets
1 tablespoon chopped fresh thyme
2 cups 2% milk
½ cup half-and-half
¼ cup sour cream
1 ½ cups shredded Cheddar cheese
salt and ground black pepper to taste

Steps:

Melt butter in a large soup pot over medium heat. Add onion, celery, and garlic; saute until soft, about 3 minutes. Add potatoes and parsley, then pour in chicken broth. Add cauliflower and thyme; bring to a boil.
Reduce heat to low, cover, and simmer until cauliflower and potatoes are tender, about 45 minutes. Remove from the stove and let cool for 15 minutes.
Process 2 cups soup at a time in a food processor until smooth; return to the pot. Add milk, half-and-half, and cream; whisk to combine. Season with salt and pepper. Add Cheddar cheese and cook over low heat until cheese is melted and soup is hot, about 5 minutes longer.

Nutrition Facts : Calories 318.8 calories, Carbohydrate 27.3 g, Cholesterol 57.2 mg, Fat 18.1 g, Fiber 4.9 g, Protein 13.3 g, SaturatedFat 11 g, Sodium 1417.1 mg, Sugar 8.3 g

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