Totally in food love, one of my favourite vegetables has to be Cauliflower! You won’t believe something so simple can taste so sublime. 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.
LISA’S TIP – I always choose my cauliflower based on those with the most leaves. When cutting your florets from the cauliflower, keep the leaves, rinse them then dry them out. Place the leaves on a roasting tray drizzle with a touch of olive or rapeseed oil and a sprinkling of herbamare or sea salt roast for 15-20 minutes on 200 degrees fan assisted, half way through the cooking duration, give the leaves a stir to prevent burning. The stalks taste a bit like actual cauliflower, but the leafy parts taste like crispy seaweed that you get from Chinese takeaways. And guess what you’re not wasting food your saving and devouring too! You can also make this soup in advance and freeze or it can be kept in the fridge in a airtight container for up to four days.