Cream of Cauliflower Chestnut Soup

Cauliflower Chestnut Soup

Cream of Cauliflower Chestnut Soup
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Servings
4-6 people
Servings
4-6 people
Cream of Cauliflower Chestnut Soup
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4-6 people
Servings
4-6 people
Ingredients
Servings: people
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Instructions
  1. In a large stock pot, heat the olive oil to medium high heat, then add onions and garlic, stirring until translucent and the onions begin to brown.
  2. Add chestnuts, cumin, aji paste, herbs, cauliflower and potatoes to pot, stir and sauté for another 10 minutes.
  3. Add the Aneto broth and then bring to a boil, cover the pot with a lid and reduce hit to low. Let simmer until vegetables are very tender – about another 30 minutes.
  4. Use an immersion blender to puree the soup, or ladle soup into blender and process in batches. Add a bit of water or more broth to thin to desired consistency.
  5. Ladle soup into bowls and sprinkle with pimentón to serve.
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