Cauliflower & chestnut soup

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Source

Ingredients

½ tbsp olive oil , plus a drizzle to serve

1 large onion , finely chopped

1 large cauliflower (about 600g/ 1lb 5oz), cut into florets

250ml milk

850ml vegetable stock

150ml double cream

200g pack vacuum-packed chestnuts , roughly chopped

25g grated parmesan or vegetarian alternative, to serve

Method

Heat 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.

Add 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.