Cream of cauliflower and chestnut soup

• olive oil↗½ tbsp tbsp

  plus a drop for serving

• large onion↗1

  finely chopped

• large cauliflower↗1

  (about 600g/1lb 5oz), separated into florets

• milk↗250ml ml
• vegetable stock↗850ml ml
• double cream↗150ml ml
• vacuum-packed chestnuts200g g

  coarsely chopped

• grated parmesan25g g

  or vegetarian alternative, for serving

Step-by-step instructions

1. 1

   Heat the olive oil in a large pot and add the large onion. Cook over low heat for 8‑10 minutes until the onion becomes soft. Add the large cauliflower, milk and vegetable stock. Bring to a gentle boil and simmer for 10‑12 minutes until the cauliflower is tender.

2. 2

   Add the double cream, season well and bring to a boil. Remove from heat, add the vacuum-packed chestnuts and blend with an immersion blender until smooth. Taste and, if needed, add more seasoning. For serving, sprinkle with grated parmesan, black pepper and drizzle with olive oil.