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Dr. Jill Carnahan, MDDr. Jill Carnahan, MD

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Creamy Chestnut Cauliflower Soup

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Creamy Chestnut Cauliflower Soup

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
Creamy Chestnut Cauliflower Soup
  • Course Soups
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
Servings:
Units:
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
Servings:
Units:
  • Course Soups
Instructions
  1. Preheat oven to bake at 325 degrees Fahrenheit
  2. 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.
  3. Place chestnuts on a baking pan and place them in the oven for 30 minutes or until soft.
  4. 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.
  5. Then add in 1 cup of chicken broth and chopped cauliflower the to the onions. Cover and let simmer for 10 minutes.
  6. Once chestnuts are roasted, remove them from the oven and while hot, carefully remove the outer shell and papery skin.
  7. Add the rest of the ingredients, including the freshly roasted chestnuts to the stock pot. Salt and pepper to taste.
  8. Simmer, covered for 30 - 45 minutes.
  9. 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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Dr. Jill
Dr. Jill will help you search for underlying triggers contributing to your illness through cutting edge lab testing and tailor the intervention to your specific needs as an individual.
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