
What You’ll Need
Serves 2
2 Tablespoons (20 gr) of Olive Oil 2/3 Cup (93 gr) of Diced Onion 2/3 Cup (83 gr) of Finely Sliced Leek 3 Garlic Cloves (12 gr) 3 Cups (400 gr) of Finely Chopped Cauliflower 1 Cup (200 gr) of Vegetable Broth 1 Cup (200 gr) of Water Fresh Thyme Sprig 1/4 Cup (50 gr) of Peeled Vacuumed Chestnuts Sea Salt to taste 1/2 Cup (102 gr) of Coconut Cream Nutty Roasted Cauliflower Topping – 1/2 recipe [amazon_link asins=’B0743JJ4WN,B01KRIW2MS’ template=’ProductCarousel’ store=’letsbrightenu-20′ marketplace=’US’ link_id=’f2b38726-ceba-11e7-b23d-9b80122f4a3e’]Creamy Vegan Chestnut And Cauliflower Soup
Peel, wash and finely dice the onion, then finely slice the leek, and place in a pot with a tablespoon of the olive oil. Heat the pot on medium heat, occasionally stirring until they start to lightly color. Finely chop the cauliflower and garlic cloves and add it to the pot, then dry fry them for a few extra minutes. Next, add the vegetable broth, water, crushed chestnuts, and fresh thyme sprig and let the soup cook on low – medium heat until the cauliflower has softened. Take out the thyme sprig and let the soup cool down for a couple of minutes then blend it once. Next, add the coconut cream and remaining tablespoon of olive oil and blend until smooth. Add sea salt to taste, blend again, and serve with the nutty oven roasted cauliflower florets. Can be served with a pinch of pepper, and a few fresh thyme leaves. Or you can also serve with some nutritional yeast. Store in the fridge for up to 4 days in an airtight container, then let it simmer until hot, while occasionally stirring and enjoy.

I don’t see where you added the chestnuts
Oops my mistake. Just edited the instructions. Enjoy 🙂