This delicious, gluten-free and egg-free creamy cauliflower and chestnut soup is the perfect European Italian dinner. Made with onions, cauliflower, whole milk, vegetable broth, whipping cream, chestnuts and parmesan cheese – it’s sure to tantalize your taste buds!
Special diets: Vegetarian | gluten-free | eggs-free |
️Allergens: not vegan | lactose | nuts | soy |
⏱ 30 mins – easy
🍽 4 servings – 446 kcal per serving
| Serving
454g |
Fat
23g |
Sat. fat
11g |
Sodium
1316mg |
| Carbs
51g |
Fibers
7g |
Sugars
7g |
Proteins
10g |
INGREDIENTS
- ½ tsp black pepper
- 1 tsp black pepper
- 1 tsp salt
- 1 tbsp olive oil
- 1 onion
- 1 cauliflower
- 1 cups whole milk
- 3½ cups vegetable broth
- ½ cups whipping cream
- 7 oz chestnuts
- 1 oz parmesan cheese
TOOLS
- 1 grater
- 1 knife
- 1 saucepan
- 1 hand blender
- 4 bowls
STEPS
Chop the onion, chestnuts, and cauliflower.
Grate parmesan cheese with a grater.
Heat olive oil in a saucepan. Add onion and stir for 2 minutes. Add cauliflower and cook on low heat for 11 minutes. Add whole milk, vegetable broth, whipping cream, salt, and black pepper. Cook for 2 minutes, then turn off the heat and add chestnut. Blend the mixture with a hand blender to get a smooth cauliflower and chestnut soup.
Divide cauliflower and chestnut soup into bowls. Add grated parmesan cheese, black pepper, and olive oil to them.
It’s ready to be served !
