Creamy and Delicious: This cream of cauliflower soup is one of the best you can make with cauliflower and leeks! It's rich, thick, and luxuriously creamy. A rich and comforting entree for a special occasion.
This creamy cauliflower soup is made with healthy ingredients and is a tasty, quick, and easy recipe.
Cauliflower is one of the most versatile vegetables out there. One of the best ways to enjoy it is in a creamy, indulgent recipe that's perfect for a special occasion.
I made this creamy chestnut cauliflower velouté for last Christmas dinner. The taste and flavor subjugated my family and guests.
Cauliflower is low in calories, high in fiber, and packed with nutrients. It's also a great source of antioxidants, which have been shown to reduce inflammation and protect against chronic diseases. But did you know that cauliflower is also a great base for creamy and indulgent recipes?
In this post, I'm sharing with you a simple yet delicious cauliflower recipe with chestnuts that will definitely become your new favorite. This creamy cauliflower recipe is perfect for kids.
One of the biggest reasons I love cauliflower is its versatility. You can prepare it in various ways, like in this raw summer salad, or this steamed cauliflower, or you can appreciate it roasted.
Health Benefits
Leeks are a great source of vitamins A, C, and K, as well as folate and manganese. They also contain antioxidants that help protect against cancer and heart disease. Leeks are in the allium family, together with onions; they are part of prebiotics that feed your gut bacteria.
Chestnuts are low in calories and fat but high in fiber, vitamin C, and minerals such as potassium and magnesium. They're also a great source of antioxidants, which help reduce inflammation and improve blood flow.
Cauliflower is a cruciferous vegetable that's rich in vitamins C, K, and B6, as well as folate and fiber. It also contains compounds that have been shown to reduce the risk of cancer and heart disease.
Ginger contains gingerol and shogaols, two potent anti-inflammatory compounds that can help reduce pain. Some studies indicate that ginger can help increase insulin sensitivity, making it potentially beneficial for managing diabetes.
Garlic contains allicin, a compound with antioxidant and anti-inflammatory properties. This makes garlic an effective natural remedy for various health conditions, including high blood pressure, high cholesterol, and heart disease. According to some studies, garlic has cancer-fighting properties and may help reduce the risk of certain types of cancer, such as colon and stomach cancer (if taken regularly in a healthy diet).
How to make cream of cauliflower soup
To make the most creamy and rich cream of cauliflower, you'll need;
- onions
- leeks
- some healthy cooking oil
- fresh cauliflower
- black pepper
- silken tofu
- some lemon juice
- parmesan or vegan parmesan
Start by cooking diced white leeks (ONLY) and onions. Then, add chopped cauliflower with garlic, ginger, and black pepper. Simmer until the cauliflower is tender. Blend into a creamy mixture with silken tofu and some lemon juice. Serve with some stir-fried chestnuts, et voilà!
See the full recipe in the recipe card below.
The result is a rich and flavorful entrée perfect for opening those taste buds. It's also a great way to add some extra veggies and nutrients to your meal.
So, this cauliflower soup with chestnuts is indulgent and creamy, packed with nutrients and health benefits. It's a tasty, quick, and easy recipe to try.
📖 Recipe
Cream of cauliflower soup with chestnut
Equipment
- kitchen knife
- skillet
- Blender
Ingredients
- 1 medium onion
- 2 large white leeks
- 2 tablespoon healthy cooking oil
- 2 cloves of garlic
- 3 cups fresh cauliflower
- a small piece of fresh ginger
- some black pepper
- a pinch of salt
- 100 gm silken tofu
- ½ lemon freshly squeezed lemon juice
- 8 cooked chestnuts
- 1 tablespoon vegan parmesan or parmesan cheese
Instructions
- Press/grate or chop the garlic and put aside.
- Clean all the veggies.
- Chop and dice the onion and the leeks.
- Heat the skillet, add the onions and then the oil. Let them cook for 3 minutes on a medium heat.
- Bring the leeks and the garlic, stir then cover to cook for 4 mins.
- During that time, chop the cauliflower head. Use only the flower, keep the stalk to make a broth.
- Add the cauliflower, salt, and pepper to the cooking leeks. Stir well and cover to simmer for 6 minutes or till tender. Add ½ cup of water during the cooking.
- During that time, grate the ginger.
- When the cauliflower is cooked, remove from the heat and wait for it to cool a little.
- Meanwhile, heat the chestnuts in a saucepan.
- Place the silken tofu, ginger, and the cauliflower in the blender. Add the lemon and blend into a thick, smooth cream.
- Taste for seasoning.
- Serve the cauliflower cream, place the chestnuts on top, and sprinkle the parmesan on top. Enjoy.
- This cauliflower veloute is best when warm.
- Thank you for sharing by using the sharing buttons.
Notes
- You can substitute tofu with heavy cream.
- I made this for Christmas, and I proposed it with some parmesan, which made this recipe so delicious.
- For vegan parmesan, I normally blend some cashews and mix them with some nutritional yeast, powdered garlic, and some salt. I've yet to create a recipe to share with you.
- Leftovers should be placed in an air-tight container and stored in your fridge for up to 3 days. Warm the cream on a low heat.
- Look for chestnuts that are pressure-cooked and are not in syrup!
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