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

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Cauliflower and Chestnut Soup

Servings

Preperation

Cooking

Waiting

See more recipes:

Lentils with orzo and fresh herbs

Eggplant schnitzel with tzatziki and pico de gallo

Mushroom soup

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