Creamy Chestnut Cauliflower Soup
Chestnuts aren’t just for roasting over an open fire. Enjoy this nutrition-packed creamy chestnut cauliflower soup as an accompaniment to any meal. Chestnuts are relatively low in calories but rich in fiber, vitamin C, folates in addition to other B vitamins, and minerals such as iron, calcium, magnesium, manganese, phosphorus, as well as zinc.
Originally posted on Vine Healthcare.
Creamy Chestnut Cauliflower Soup
Ingredients
- 1 lb chestnuts organic
- 1 large Cauliflower head of organic cauliflower- chopped
- 1 large Onion yellow, organic onion
- 32 oz chicken broth organic
- 1 tbsp Thyme fresh organic, chopped
- 1/4 tsp fennel seed organic, dried
- 1 pinch Sea Salt to taste
- 2 tbsp Olive Oil organic
Instructions
- Preheat oven to bake at 325 degrees Fahrenheit
- Carefully, using a sharp knife, make an incision about 1/8-inch deep through each chestnut shell, just into the flesh of the nut, and work your way almost around its circumference.
- Place chestnuts on a baking pan and place them in the oven for 30 minutes or until soft.
- While the chestnuts are in the oven, sauté the onions in olive oil in a stock pot until clear. Add in minced garlic and sauté for 30 secs.
- Then add in 1 cup of chicken broth and chopped cauliflower the to the onions. Cover and let simmer for 10 minutes.
- Once chestnuts are roasted, remove them from the oven and while hot, carefully remove the outer shell and papery skin.
- Add the rest of the ingredients, including the freshly roasted chestnuts to the stock pot. Salt and pepper to taste.
- Simmer, covered for 30 - 45 minutes.
- Use an immersion blender to puree the soup to a thick, creamy consistency. (If you don’t own an immersion blender, you can pour the soup into a blender and puree until creamy.)
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