Cauliflower and Chestnut Soup

500 gr cauliflower 1 medium onion 2 garlic cloves 4-5 sprigs of fresh thyme (+ ½ tbsp thyme for serving) 4 tbsp olive oil Vegetable stock (approximately 1 liter) 100 gr cooked chestnuts Sal Pepper

Slice the onion into thin strips.

In an air fryer, place the cauliflower cut into florets, the sliced onion, and whole garlic cloves. Drizzle with olive oil, sprinkle with salt and pepper, and add the thyme.

Roast for 20-25 minutes at 190°C (375°F) until softened and golden.

Remove the thyme sprigs and set aside a few cauliflower florets for garnish.

Transfer the remaining vegetables and roasted chestnuts to a blender, adding the warm vegetable stock.

Blend the soup until velvety smooth. Add more stock if needed to adjust the texture.

Serve the soup in bowls, garnished with the reserved cauliflower florets, a drizzle of olive oil, and fresh thyme leaves.

Cauliflower and Chestnut Soup

Servings

Preperation

Ψήσιμο

Waiting

Δείτε και άλλες συνταγές:

Cheeseburger pasta

Orange pie with kataifi and coconut

My favorite apple cake

Cheesy potato gratin

Cauliflower and Chestnut Soup

Servings

Preperation

Ψήσιμο

Waiting

Δείτε και άλλες συνταγές:

Cheeseburger pasta

Orange pie with kataifi and coconut

My favorite apple cake

Cheesy potato gratin

Θες να σου στέλνω και άλλες νόστιμες συνταγές;