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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
Calories 266 kcal
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 low sodium 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
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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.
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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.
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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
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In a small bowl, combine bread cubes, olive oil, dried thyme and a sprinkling of salt. Toss well.
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Place in a small skillet over medium heat and toss until golden brown and crunchy.
Nutrition Facts
Creamy Roasted Cauliflower Chestnut Soup
Amount Per Serving
Calories 266
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Sodium 33mg1%
Potassium 455mg13%
Carbohydrates 35g12%
Fiber 4g17%
Sugar 5g6%
Protein 6g12%
Vitamin A 247IU5%
Vitamin C 59mg72%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.