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Roasted Cauliflower Chestnut Soup ~ https://jeanetteshealthyliving.com

Creamy Roasted Cauliflower Chestnut Soup

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 -8
Author Jeanette


  • 1 head cauliflower cut into florets
  • 4 tablespoons olive oil divided
  • 1 onion chopped
  • 1 leek cleaned well, chopped
  • 2 potatoes peeled, cut up
  • 1/4 teaspoon turmeric
  • 3 sprigs thyme
  • 1 bay leaf
  • 8 cups vegetable or chicken broth
  • 1 cup cooked chestnuts
  • salt and pepper to taste


  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. Meanwhile, 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 <g class="gr_ gr_243 gr-alert gr_gramm gr_run_anim Punctuation only-ins replaceWithoutSep" id="243" data-gr-id="243">leaf</g> 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.