Recipe from Sara Matthews | @sarabynatureskitchen
This soup is a real crowd pleaser, is deliciously full of flavour, easy to make and packed full of nutrients.
SERVES FOUR – SIX
3 cloves of garlic, crushed
1 large cauliflower, broken into small florets
180g packet of whole chestnuts
500ml of vegetable stock
1tsp of mixed spice
Salt and pepper to taste
Preheat the oven to 180°c. Line a small baking tray with parchment.
Place a small handful of cauliflower florets and about ¼ cup of chestnuts into a baking tray. Add 1 tbsp of vegetable stock. Mix to coat. Add your mixed spice mix again to coat your cauliflower and chestnuts with the spice. Roast in the oven for 15 minutes until the cauliflower starts to brown. Remove from the oven and set aside.
In a large pan add your onion, garlic cook on a medium to high heat to soften adding a splash of stock to stop the onions from sticking to the pan and burning.
Add the cauliflower, make sure this is broken to small florets, add the thyme and remaining chestnuts. Pour the rest of your stock into your pan. Make sure this just covers your cauliflower. If not add a little extra water. Be careful not to add too much or your soup will be too thin.
Bring to the boil and simmer for 15-20 minutes, until the cauliflower is cooked. Remove the thyme stems.
Using a handheld stick blender, blend the soup. I like my soup thick, but add a little stock when blending if you prefer it thinner. Add seasoning to taste.
Serve and garnish with roasted cauliflower and chestnuts, and a sprinkling of fresh thyme leaves.