One Pan Creamy Chestnut & Cauliflower Soup (Gluten Free, Vegan)

Prep: 5 minutesCook: 21 minutesTotal: 26 minutes
Yield: serves 4Category: Soups/Sides
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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!

If you like this cauliflower soup recipe you may also like my Creamy Broccoli & Pesto Soup recipe which you can find here  or my ‘Cheesy’ Broccoli Soup which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 200g 1 + 1/3 cups chestnuts (roasted and shelled)
  • 1 cauliflower
  • 600ml 2 + 1/2 cups water
  • 100ml 1/2 cup plant based double cream
  • 1 large white onion
  • 2 cloves garlic
  • 1 vegetable stock cube
  • pinch sea salt
  • pinch black pepper


  1. Peel and chop the onion and garlic before placing into a large saucepan with a little bit of oil
  2. Chop the cauliflower into florets and add to the pan along with the chestnuts once the onion has started to soften
  3. Add the liquid, stock cubes and seasoning to the saucepan and bring to the boil
  4. After a few minutes, reduce the heat and allow the soup to simmer for twenty minutes
  5. Once the cauliflower has softened and can be easily pierced with a fork remove from the heat
  6. Allow the soup to cool before blending until smooth using either a hand blender or food processor


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