Cauliflower and chestnut soup

Cauliflower and chestnut soup

Dec 7 2020



Serves 5

This is a really warm and comforting winter combination! Plus it is super easy to make as always with the recipes I share. This would make a great Christmas Eve or NYE dinner, really festive and delicious!


  • 1 medium head of cauliflower
  • 1 jar of 24oz of chestnuts
  • 1 medium onion
  • 2 celery stalks, chopped
  • 5-6 cups of veggies stock
  • Salt and pepper to taste
  • 2-3 tbsp of olive oil
  • Optional: truffle oil or salt and greek yogurt


Cut and chop the onion and celery and sauté with the olive oil for 5-7 minutes until fragrant.

Wash and cut the cauliflower into florets and add to the onion and celery. Season with some salt and pepper and toss to coat everything. Add the chestnut ( keep a few to garnish the bowls later) and stock, bring to a boil then simmer for 15-20 minutes until veggies are cooked and tender (you can pick through with a fork).

Once cooked, blend it all together until smooth (I like doing it in Vitamix, it really gives a nice smooth texture. Immersion blender or food processor work great as well).

Add some truffle salt or oil to give it a super festive touch. Serve the soup, chop the remaining chestnuts and sprinkle them on top and add a dollop of greek yogurt.

I also added some fun little puff pastry croutons which was a success!


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