This creamy, vegetarian soup, from Becky Lovatt, is a great way to use up leftover chestnuts, or use freshly roasted chestnuts for a more intense flavour
Prep:30 mins
Serves 4
½ tbsp olive oil, plus a drizzle to serve1 large onion, finely chopped1 large cauliflower (about 600g/ 1lb 5oz), cut into florets250ml milk850ml vegetable stock150ml double cream200g pack vacuum-packed chestnuts, roughly chopped25g grated parmesan or vegetarian alternative, to serve
STEP 1Heat the oil in a large saucepan and add the onion. Cook over a gentle heat for 8-10 mins until the onion softens. Add the cauliflower, milk and stock. Bring to a simmer, cooking for 10-12 mins until the cauliflower is tender.STEP 2Add the cream, season well and bring back to the boil. Take off the heat, throw in the chestnuts and blend with a hand blender until smooth. Taste and add more seasoning, if you like. To serve, top with shaved Parmesan, black pepper and a drizzle of olive oil.
