Zuppa castagne e cavolfiore - Chestnut and Cauliflower Soup

Here I propose an hearty soup for these cold days. Chestnut is one of my favourite winter ingredients I add to many recipes.  Nutritious and comforting, the chestnut soup could easily be served as a main course. 

To start with, I simply combine the cooked chestnuts with onion, carrot and celery. Cauliflower and pumpkin seeds would give a final twist to the dish.

I prefer to bake the cauliflower florets, rather than boiling them in the soup. In this way, I will keep their crunchy consistency and enhance their flavour. 

Zuppa castagne e cavolfiore - Chestnut and Cauliflower Soup

1 medium onion, peeled and chopped

1 medium carrot, trimmed and chopped

1 celery stick, chopped

250 g cooked chestnuts

1 L vegetable stock

400 g cauliflower florets

70 g pumpkin seeds, sautéed 

1 tablespoon fresh thyme leaves

Sea salt

Black pepper

Extra virgin oil

Serves 4 

Preparation time: 10 minutes

Cooking time: 50 minutes

1. In a pan, heat one tablespoon of oil and sauté the vegetables with a pinch of salt for 5 minutes on medium heat. Stir with a wooden spoon.

2. Stir in the chestnuts and cook for 2 minutes.

3. Pour in the stock and leave to simmer for 30 minutes, covered. Stir occasionally.

4. Meanwhile, preheat the oven to 180°C.

5. Arrange the cauliflower florets in an oven tin. Dress with two tablespoons of oil, a pinch of salt and the thyme. Stir to combine.

6. Bake for 20 minutes, until just golden. Stir once.

7. Blend your soup into a smooth velouté and adjust the seasoning.

8. Serve at once in individual bowls, with cauliflower florets and pumpkin seeds on top.