Chestnut Soup With Cauliflower

Our Chestnut Soup With Cauliflower is a staple at our dinner table during the winter months. Chestnuts aren’t just for roasting over an open fire. Enjoy this luscious, creamy, nutrient-dense, anti-inflammatory soup as an accompaniment to any meal. Chestnuts are relatively low in calories but rich in fiber, vitamin C, folates in addition to other B vitamins, and minerals such as iron, calcium, magnesium, manganese, phosphorus, as well as zinc.

Pairing recommendation: Winter Salad With Lemon and Mint.

If you make this Fully Functional® recipe and love it, save it with your favorite anti-inflammatory diet recipes!

Chestnut Soup With Cauliflower

Our Chestnut Soup With Cauliflower is a staple at our dinner table during the winter months. Chestnuts aren’t just for roasting over an open fire. Enjoy this luscious, creamy, nutrient-dense, anti-inflammatory soup as an accompaniment to any meal.

Chestnut Soup With Cauliflower

Moist, flavorful, comforting (with all the smells and anti-inflammatory spices floating in the air), and ticks all the boxes on the anti-inflammatory diet food list.

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Prep Time
5 mins

Cook Time
45 mins

Total Time
1 hour

Course
Appetizer, Soups

Cuisine
International

Servings
8

Ingredients

• 1 chestnuts organic
• 1 large cauliflower head of organic cauliflower – coarsely chopped
• 1 large green onions yellow, organic onion, thinly sliced
• 2 large garlic cloves organic, minced
• 32 oz chicken broth organic
• 1 tbsp thyme fresh organic, chopped
• 1/4 tsp fennel seed organic, dried
• 1 pinch sea salt himalayan or celtic, to taste
• 2 tbsp olive oil organic

Instructions

1. Preheat oven to bake at 325 degrees Fahrenheit.
2. Carefully, using a sharp knife, make an incision about 1/8-inch deep through each chestnut shell, just into the flesh of the nut, and work your way almost around its circumference.
3. Place chestnuts on a baking pan and place them in the oven for 30 minutes or until soft.
4. While the chestnuts are in the oven, sauté the onions in olive oil in a stock pot until clear.
5. Add in minced garlic and sauté for 30 secs.
6. Then add in 1 cup of chicken broth and chopped cauliflower the to the onions.
7. Cover and let simmer for 10 minutes.
8. Once chestnuts are roasted, remove them from the oven and while hot, carefully remove the outer shell and papery skin.
9. Add the rest of the ingredients, including the freshly roasted chestnuts to the stock pot. Salt and pepper to taste.
10. Simmer, covered for 30 – 45 minutes.
11. Use an immersion blender to puree the soup to a thick, creamy consistency. (If you don’t own an immersion blender, you can pour the soup into a blender and puree until creamy.)

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