roasted-cauliflower-chestnut-soup

Roasted Cauliflower and Chestnut Soup

Total time: 1 hour

Serves 4

7.6 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

600g - Cauliflower, cut into florets

1 tb - Vegetable oil

1 - Onion, chopped

1 - Leek, trimmed and well rinsed, chopped

2 - Potatoes, peeled, diced

¼ tsp - Turmeric

½ tsp - Dried thyme

½ tsp - Sage

1 liter - Vegetable stock

100g - Roasted chestnuts

UTENSILS

Oven, Baking sheet, Parchment paper, Large soup pot with lid, Blender, Chopping board, Knife

INSTRUCTIONS

1. Preheat the oven to 180 degrees Celcius.

2. Place the cauliflower on a baking sheet lined with parchment paper. Roast the cauliflower for about 20 minutes until tender and lightly browned.

3. Heat the oil in a large soup pot over medium heat. Add the onion and leek. Sauté until translucent for 2 to 3 minutes.

4. Add the potatoes, turmeric, thyme, bay leaf and broth. Bring it to a boil. Reduce the heat and cook covered for 15 minutes.

5. Add the chestnuts and roasted cauliflower and cook for 15 to 20 minutes until the potatoes are tender. Puree the soup in a blender until smooth.

6. Serve hot.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 377g

Energy (kcal)

191.0

Carbs (g)

21.0

Proteins (g)

5.9

Fats (g)

7.8

Fibre (g)

7.6