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

Chestnuts’ natural sweetness harmonizes with the deep, subtle flavour of roasted cauliflower, complemented by the classic combination of sautéed onion, celery, and pungent garlic, all infused with a hint of Provençal charm from the judicious addition of herbs de Provence. Rich, earthy flavors meld harmoniously together to create a truly satisfying and warming culinary experience perfect for a chilly winter’s day. I infused each bowl with a vibrant, zesty essence by swirling in parsley-lemon oil, topping it off with a satisfying medley of crunchy sprouted pumpkin seeds and a dual-textured gomasio that delivers both a satisfying crunch and a rich, savory-salty flavor.

Contents

Vegan Chestnut and Roasted Cauliflower Soup with Lemon-Parsley Vinaigrette Chestnuts, 1 cup, peeled and chopped Roasted cauliflower, 2 heads, stems removed and broken into florets Lemon-parsley oil, ¼ cup (see below for recipe) Ghee or vegan butter, 2 tablespoons Onion, 1 medium, diced Garlic, 3 cloves, minced For the Soup:For the Parsley-Lemon Oil:Roast fresh chestnuts and cauliflower florets with olive oil, salt, and pepper until tender. Blend with vegetable broth, garlic, and lemon juice, then season with sea salt and black pepper to taste. To finish, drizzle with a vibrant Lemon-Parsley Oil made by blending freshly squeezed lemon juice, extra-virgin olive oil, minced parsley, and a pinch of red pepper flakes.To Make the Parsley-Lemon Oil:To Make the Soup:Nutritional Information

Vegan Chestnut and Roasted Cauliflower Soup with Lemon-Parsley Vinaigrette

Chestnuts, 1 cup, peeled and chopped
Roasted cauliflower, 2 heads, stems removed and broken into florets
Lemon-parsley oil, ¼ cup (see below for recipe)
Ghee or vegan butter, 2 tablespoons
Onion, 1 medium, diced
Garlic, 3 cloves, minced

For the Soup:

One medium-sized cauliflower head, weighing approximately one pound when untrimmed, has its core and leaves removed, yielding about four cups of florets.
Olive oil
Salt and black pepper
1 large onion, thinly sliced
1 celery stalk, chopped
2 garlic cloves, sliced
1/2 teaspoon of herbes de Provence
One cup of steamed or roasted chestnuts, roughly chopped.
Three to four cups of your preferred broth.
Pumpkin seeds, for garnish
Sesame-Glazed Seasoning Blend: Gomasio

For the Parsley-Lemon Oil:

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

Roast fresh chestnuts and cauliflower florets with olive oil, salt, and pepper until tender. Blend with vegetable broth, garlic, and lemon juice, then season with sea salt and black pepper to taste. To finish, drizzle with a vibrant Lemon-Parsley Oil made by blending freshly squeezed lemon juice, extra-virgin olive oil, minced parsley, and a pinch of red pepper flakes.

To Make the Parsley-Lemon Oil:

Combine 1/4 cup of olive oil with fresh parsley leaves and a generous sprinkling of lemon zest in a small blender or food processor. Blend until smooth. This dessert can be prepared up to a day in advance.

To Make the Soup:

Place cauliflower on baking sheet. Toss with 2 tablespoons of olive oil and season with a pinch of salt (0.5 teaspoons). Toss to combine. Cauliflower should be spread evenly in a single layer and roasted in the oven until it reaches a tender state with a rich, caramelized browning on the edges, requiring approximately 20 to 25 minutes of cooking time.
Heating two tablespoons of olive oil in a soup pot or Dutch oven is the starting point for this culinary endeavour, and it’s done so gently over a medium-low flame to prevent burning. As aromatic ingredients are added to enhance the dish’s flavor, sautéed onions, pungent celery, fragrant garlic, herbaceous herbes de Provence, and a hint of salt mingle harmoniously together. Sauté the onions over low-medium heat for 6-8 minutes or until they reach a soft, golden-brown caramelized consistency. Allow the mixture to simmer with the added chestnuts for an additional two minutes to infuse flavors and textures harmoniously.
Reserve approximately one-quarter cup of cauliflower florets for garnishing purposes. Remaining roasted cauliflower, scrape it into the soup pot. Pour in sufficient chicken broth to thoroughly submerge the vegetables, approximately three and one-half cups. Allow to simmer, covered for about 15 minutes. Allow the mixture to cool slightly before blending it to the preferred consistency using either an immersion blender or a traditional stand blender. If your soup becomes too dense, carefully introduce an additional 1/2 cup of the original broth, then gently reheat it over low heat for a brief period to restore its desired consistency.
Serve the warm soup into bowls that have been pre-warmed to prevent the delicate flavors from cooling too quickly. Enhance the dish’s visual appeal by adding a splash of parsley-lemon oil, artfully arranged with reserved cauliflower florets (minced if particularly large), toasted pumpkin seeds, and a sprinkle of either gomasio or flaky salt for added texture and depth.