Who would have thought that cauliflower and chestnuts make such a great match? Apart from being simply delicious, this soup is also pretty simple to make. There are actually just seven ingredients in this recipe – of which three are spices.
Roasted Cauliflower Soup with Chestnuts [Vegan]
- 1 medium head cauliflower (8 cups)
- 3/4 cup cashews
- 7 ounces whole roasted/cooked chestnuts
- 5 cups vegetable broth
- 1/2-1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried rosemary
Soak cashews for 30-60 min in water. Preheat the oven to 350 °F.
Cut the cauliflower into florets, wash and spread on a covered baking tray. Sprinkle with salt and bake for approx. 20 min until slightly browned.
Blend the roasted cauliflower with the remaining ingredients in a high-speed blender until smooth. Transfer the soup to a large pot and simmer for 10 min on low to medium heat.
Lastly, season with more salt and pepper if needed. Garnish with fresh parsley and serve warm.