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Creamy Roasted Cauliflower Chestnut Soup

The final version that I presented of this soup included some lightly toasted pine nuts, celery root and parsnips in place of half the potatoes. The result was a creamier texture with more complex flavor.
Servings 6 -8

Ingredients

  • 1 head cauliflower cut into florets
  • 4 tablespoons olive oil divided
  • 1 onion chopped
  • 1 leek trimmed and well rinsed, chopped
  • 2 potatoes peeled, cut up
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 8 cups vegetable broth
  • 1 cup roasted chestnuts

Croutons

  • 1 cup gluten-free bread cut into small cubes
  • 1 tablespoons olive oil
  • 1/8 teaspoon dried thyme
  • a sprinkling of salt
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees. Toss cauliflower with 2 tablespoons of olive oil. Place on parchment paper lined baking sheet. Roast cauliflower for about 20 minutes until tender and lightly browned.
  2. Heat remaining 2 tablespoons of olive oil in large soup pot. Add onion and leek, and saute until translucent, about 2-3 minutes. Add potatoes, turmeric, thyme, bay leaf and broth. Bring to a boil, then reduce heat and cook, covered, for 15 minutes.
  3. Add chestnuts and roasted cauliflower and continue to cook 15-20 minutes until potatoes are tender. Carefully puree soup in a blender. Season with salt and pepper.

Croutons

  1. In a small bowl, combine bread cubes, olive oil, dried thyme and a sprinkling of salt. Toss well.
  2. Place in a small skillet over medium heat and toss until golden brown and crunchy.