Finally, some heavy rain and an excuse to nap a while longer, take out my winter robe, and cook up a pot of creamy chestnut and cauliflower soup inspired by last weeks nutty roasted cauliflower recipe. All this while watching as the rain waters all the plants in my garden, through my kitchen window. Now don’t get me wrong, I’ll happily eat a bowl of soup any day of the year, but there’s an entirely different feel when it’s pouring down with rain outside, and the weather has drastically cooled down. Can you relate? So, while I was embracing the rain from my kitchen window, I took out my ingredients, and got to work. First I began with the soup topping, my nutty roasted cauliflower florets, then once I had chopped the onions and leek I fried them with a drizzle of olive oil, until they started to lightly color. I finely chopped the cauliflower and garlic cloves, then added it to the pot and dry fried them for a few extra minutes. Finally, I added the vegetable broth, water, crushed the chestnuts and added a fresh thyme sprig. Then I let the soup cook until the cauliflower had softened. After blending the soup, and adding the coconut cream, I added sea salt to taste, and served the cauliflower soup with the recommended nutty oven roasted cauliflower florets and enjoyed my first REAL winter soup of the year.
What You’ll Need
Serves 22 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’]