Soup season has officially arrived, and I don’t know about you, but the nights drawing in coupled with my crisp breath in the frosty air, there is nothing more welcome than a warming bowl of soup when I get home at the end of the day. Soup is one of those wondrous things, that gives you the ability to produce something out of almost anything that’s left in your fridge. This happened to me last week, after the Christmas rush and mad panic of trying to get everything done before my boys break up from school left me with little time to shop for the groceries.
Frugality inspires me… a lot. Seriously, some of my best dishes are created when I have little to play with as simplicity can be a truly beautiful thing. Behold, my lusciously, creamy, nutty, roasted cauliflower and chestnut soup. This will satisfy anyone’s appetite even on the coldest and darkest of days. It’s intended to be devoured in front of a roaring fire, bodies intertwined in knitted blankets watching your favourite TV show.
That’s how I like to eat mine anyway…
Cauliflower and chestnuts make a deliciously perfect match, since both are nutty in their own right. The cauliflower providing an earthy nuttiness that pairs well against the creamy sweetness from the chestnut. Add some garlic into the mix and you’ll be well on your way to foodie heaven. Simple. Tasty. Warming.
I recommend garnishing this soup with some roasted cauliflower. (A personal favourite of mine) Since this not only adds some crunch and texture to the soup, the drizzling of white truffle oil elevates this soup to something very decadent indeed.
So decadent in fact, I would have no hesitation in serving this as a starter on Christmas Day.
Find the recipe for my Cauliflower & Chestnut Soup below.
- 2 tbsp olive oil
- 1 tbsp butter
- 1 large onion, finely chopped
- 2 Garlic cloves, roughly chopped
- 1 large Cauliflower (about 600g/ 1lb 5oz), cut into florets. Reserve some for roasting.
- 850ml Vegetable stock
- 250ml Double cream
- 200g Merchant Gourmet vacuum-packed chestnuts
- White Truffle Oil to garnish
- 1. Preheat the over to 180 degrees, and season some cauliflower florets with salt and pepper and drizzle with 1tbsp of olive oil. Put into the oven for approx 10 mins until golden and roasted.
- 2. Heat the 1tbsp oil and the butter in a large saucepan and add the onion and garlic. Cook over a gentle heat for 8-10 mins until the onion softens. Add the cauliflower, and stock. Bring to a simmer, cooking for 10-12 mins until the cauliflower is tender.
- 3. To serve, top with the roasted florets, black pepper and a drizzle of the white truffle oil.