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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

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.)