This creamy cauliflower soup is the perfect lunch to make when you want something that feels a little festive but is packed full of nutrients. The flavours of the chestnut and cauliflower work so well together and result in a soup that tastes pretty indulgent despite being full of plant based goodness! It makes the perfect lunch on a cold day topped with a drizzle of additional cream and fresh parsley.
The combination of the cream and the cauliflower in this makes it so deliciously creamy. I use a plant based double cream in this recipe but if this isn’t available to you then you could always just omit the ingredient, however, it will affect how creamy the finished result is!
The method below details how to make this soup on the hob, however, you could use a soup maker instead if preferred, simply omit the oil and add all the ingredients to the soup maker with it set to smooth.
I buy my chestnuts uncooked and just roast and peel them myself. To do this I simply use a sharp knife to cut a line across the front of the chestnut, trying not to pierce the fluffy membrane, and bake for 40 minutes at 180 degrees Celsius. Once baked, allow to cool and peel!
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