Chestnut and Roasted Cauliflower Soup With Lemon-Parsley Oil [Vegan, Grain-Free]

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This soup pairs sweet, nutty chestnuts with earthy roasted cauliflower, the usual aromatics (onion, celery, garlic), and a pinch of herbs de Provence. It is rich, earthy, hearty, and very satisfying on a cold winter day. For a bright, punchy element I swirled each bowl with parsley-lemon oil, and a scattering of crispy sprouted pumpkin seeds and a two-tone gomasio that adds crunch and a savory-salty finish.

Chestnut and Roasted Cauliflower Soup With Parsley-Lemon Oil [Vegan, Grain-Free]

Calories

116

Serves

4-6

Ingredients

For the Soup:

• 1 medium head cauliflower (about 1 pound untrimmed), core and leaves removed, cut into florets (about 4 cups)
• Olive oil
• Salt and black pepper
• 1 large onion, thinly sliced
• 1 celery stalk, chopped
• 2 garlic cloves, sliced
• 1/2 teaspoon dried herbes de Provence
• 1 cup steamed or roasted chestnuts, roughly chopped
• 3 to 4 cups broth of your choice
• Pumpkin seeds, for garnish
• Gomasio, for seasoning/garnish (sesame seed and salt seasoning mix)

For the Parsley-Lemon Oil:

• 1/4 cup olive oil
• 2 tablespoons roughly chopped parsley
• 1 teaspoon lemon zest

Preparation

To Make the Parsley-Lemon Oil:

1. Combine 1/4 cup olive oil, chopped parsley, and lemon zest in a small blender or food processor. Blend until smooth. Can be made up to 1 day ahead.

To Make the Soup:

1. Place cauliflower on baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt. Toss to combine. Spread out in a single layer and roast until cauliflower is tender and browned around the edges, about 20 to 25 minutes.
2. Heat 2 tablespoons olive oil in a soup pot or Dutch oven over a medium-low flame. Add onion, celery, garlic, herbes de Provence, and 1/4 teaspoon salt. Cook until onions are soft and beginning to caramelize, about 6 to 8 minutes. Add chestnuts and cook for another couple of minutes.
3. Set aside about 1/4 cup of the cauliflower florets to use as a garnish. Scrape remaining roasted cauliflower into soup pot. Add enough broth to cover the vegetables (about 3-1/2 cups). Simmer, partially covered, for 15 minutes. Remove from heat and purée with an immersion blender (or regular stand blender) to your desired texture. If soup is too thick, stir in another 1/2 cup of the broth and reheat over low heat for a few minutes.
4. Ladle soup into warmed bowls and garnish with parsley-lemon oil, reserved cauliflower florets (cut into smaller pieces if large), pumpkin seeds, and gomasio or a pinch of flaky salt.

Nutrional Information

Per Serving: Calories: 116 | Carbs: 25 g | Fat: 1 g | Protein: 4 g | Sodium: 575 mg | Sugar: 8 g

Calculation not including parsley-lemon oil, gomasio, or salt added to taste.

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AUTHOR & RECIPE DETAILS

Nancy is an MD, health-supportive chef, recipe developer, culinary wellness teacher, and self-professed “health nut” living in NYC. She specializes in simple, seasonal cooking using real, whole foods, and is the creator of JUNESEED, a holistically focused small food business.

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