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Chestnut & Cauliflower Soup

Chestnut & Cauliflower Soup

This soup is naturally creamy from the cauliflower and chestnut puree gives it a twist. Makes a perfect dairy-free nutritionally balanced plant based meal.

By @Myrelationshipwithfood

  • Serves 10

  • 50 Minutes

  • 1 pan

  • Beginner

Suitable for dairy-free, gluten-free, vegans and vegetarians

Chestnut Purée


  • 2 tbsp. rapeseed oil
  • 1 extra-large cauliflower, cut into small florets
  • 3 leeks, trimmed finely sliced (400g)
  • 2 x 200g Pouches of Merchant Gourmet Chestnut Puree
  • 2 tbsp. rapeseed oil
  • 2 pints boiling water
  • 2 vegetable stock cubes gluten & yeast free (vegan if required for dairy-free)
  • white pepper
  • herbamare salt or sea salt



  1. Place a large 4-liter saucepan on the stove add the oil together with the leeks and sauté until soft and translucent, about 5 minutes, keep on a low/medium heat to prevent burning. Season with herbamare or sea salt and white pepper. Add the chestnut puree and continuously stir to coat in the sautéed leeks. Then add the cauliflower florets and ensure that everything is coated when stirring.
  2. Dissolve the stock cubes in the boiling water and pour over the vegetables, bring to the boil then simmer for 35 minutes with the lid on.
  3. When the soup had cooled, blend either using a hand stick blender or freestanding blender, blend until smooth and creamy (the longer you blend the creamier the soup will be, my top tip to a creamy soup, without adding any cream, is blend for as longs as you can).
  4. When ready to serve add some sliced whole roasted chestnuts, a drizzle of oil or alternatively garnish with some roasted cauliflower leaves

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