Cauliflower, Chestnut + Porcini Soup AKA Vegan Soup That Tastes Like Creamy Heaven
Upon my first trip back to trader joe's after our honeymoon, I noticed chestnuts in the refrigerated section. They were roasted, peeled and ready to eat, which quite frankly is the only way I would buy chestnuts because well, I don't have an open fire. I brought them home, completely unsure of what I would do with them, and threw them into the back of the fridge.
Then, two nights ago, I decided I was going to make soup for dinner. Are you feeling the suspense yet? If you know me, you'll already know I'm a soup fanatic. I can eat it for breakfast, lunch, and dinner. Especially breakfast though! I love breakfast soup. I also love that you can dump a lot of random stuff (like cheese rinds, or bay leaves or leftover chicken) into a pot with liquid and end up with a pretty delicious meal. Anyways, back to the task at hand.
I had these chestnuts and some dried porcini mushrooms and a head of cauliflower so I brought them all to my huge soup pot together for a little dinner party with olive oil and mirepoix and voila! I was really surprised by HOW good the soup was. It was a harmonious balance of toasted/nutty flavor from the chestnuts, umami from the shrooms and the oscar for best supporting actor goes to my lady Cauli Flower. You'll need a Vitamix or a a really strong blender to get the soup silky-smooth. Ok you guys! That's all I got.
P.S: It only requires 6 ingredients not counting the basics so you can definitely make it in time for dinner tonight.
Cauliflower, Chestnut + Porcini Soup
1 head of cauliflower florets
extra-virgin olive oil
salt + pepper
pinch of nutmeg
1 cup of mirepoix (diced carrot, celery, onion)
2 handfuls (1/3- 1/2 cup) dried porcini mushrooms
6.5 oz cooked chestnuts
32 oz vegetable (or any) stock
This is so easy you guys! Just put a big soup pot on the stove and warm a few tbs of oil in it
Once it's on a medium-high heat, add mirepoix and sauté for 10 minutes
Add your cauliflower and continue to cook on medium-high until everything begins to brown, another 10-15 minutes
Season with salt, pepper, and a pinch of nutmeg
Add dry mushrooms and chestnuts, mix so everything is well combined
Taste an onion to see if it has enough salt
Add broth and bring the soup to a boil
Immediately turn down the heat to a simmer. Cover the pot and cook until the cauliflower is completely mushy (30-40 minutes)
Pour soup into Vitamix or blender of choice and blend on a medium-high speed until creamy. I did this for 3 minutes.
Now taste! If your soup is very watery, you can place it back on the stove for another 15 minutes post-blending. If it's too thick, add another splash of stock or water right into the blender to thin out.
I hope you enjoy this autumnal recipe. If you do end up making it, please share your thoughts in the comments below, or tag me in your photos on social media :)