Chestnut and Roasted Cauliflower Soup With Lemon-Parsley Oil
[Vegan, Grain-Free]

To Make the Parsley-Lemon Oil:

1. Combine 1/4 cup olive oil, chopped parsley, and lemon zest in a small blender or food processor. Blend until smooth. Can be made up to 1 day ahead.

To Make the Soup:

1. Place cauliflower on baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt. Toss to combine. Spread out in a single layer and roast until cauliflower is tender and browned around the edges, about 20 to 25 minutes.
2. Heat 2 tablespoons olive oil in a soup pot or Dutch oven over a medium-low flame. Add onion, celery, garlic, herbes de Provence, and 1/4 teaspoon salt. Cook until onions are soft and beginning to caramelize, about 6 to 8 minutes. Add chestnuts and cook for another couple of minutes.
3. Set aside about 1/4 cup of the cauliflower florets to use as a garnish. Scrape remaining roasted cauliflower into soup pot. Add enough broth to cover the vegetables (about 3-1/2 cups). Simmer, partially covered, for 15 minutes. Remove from heat and purée with an immersion blender (or regular stand blender) to your desired texture. If soup is too thick, stir in another 1/2 cup of the broth and reheat over low heat for a few minutes.
4. Ladle soup into warmed bowls and garnish with parsley-lemon oil, reserved cauliflower florets (cut into smaller pieces if large), pumpkin seeds, and gomasio or a pinch of flaky salt.