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Cream of cauliflower soup
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Cream of cauliflower soup with chestnut

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. 
Prep Time7 minutes
Cook Time13 minutes
Total Time20 minutes
Course: entree, light dinner, Soup
Cuisine: American, anti-inflammatory, French
Diet: Diabetic, Vegan, Vegetarian
Keyword: cauliflower cream soup, cauliflower soup, chestnut recipes, cream of cauliflower
Servings: 3
Calories:
Author: Githu
Cost: $10

Equipment

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!