How To Make Cauliflower & Chestnut Soup
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 head of cauliflower, cut into florets
- 1 cup of cooked chestnuts, peeled
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of milk
- Salt and pepper, to taste
- Optional toppings: chopped parsley, croutons
Instructions
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In a large pot, sauté the diced onion and minced garlic over medium heat until they become translucent.
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Add the cauliflower florets and cooked chestnuts to the pot, stirring for a few minutes.
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Pour in the vegetable broth and bring to a simmer. Cook for about 20 minutes or until the cauliflower is tender.
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Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
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Return the soup to the pot and stir in the milk. Season with salt and pepper to taste.
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Heat the soup over low heat until warmed through.
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Serve hot, garnished with chopped parsley and croutons if desired.
Nutrition
- Calories : 180kcal
- Total Fat : 3g
- Saturated Fat : 1g
- Cholesterol : 5mg
- Sodium : 700mg
- Total Carbohydrates : 34g
- Dietary Fiber : 8g
- Sugar : 11g
- Protein : 7g
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