cauliflower chestnut soup

Autumn is just around the corner and here at Mimosa we are looking forward to making and eating comforting and warming soups, such as this chestnut and cauliflower one.

Serves 4-6

Chestnut & cauliflower soup

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  • ½ tbsp olive oil, plus a drizzle to serve
  • 1 large onion, finely chopped
  • 1 large cauliflower (about 600g/ 1lb 5oz), cut into florets
  • 250ml milk 850ml vegetable stock
  • 150ml double cream
  • 200g pack vacuum-packed chestnuts, roughly chopped
  • 25g grated Parmesan or vegetarian alternative, to serve


  1. Heat the oil in a large saucepan and add the onion. Cook over a gentle heat for 8-10 mins until the onion softens. Add the cauliflower, milk and stock. Bring to a simmer, cooking for 10-12 mins until the cauliflower is tender. Add the cream, season well and bring back to the boil. Take off the heat, throw in the chestnuts and blend with a hand blender until smooth. Taste and add more seasoning, if you like. To serve, top with shaved Parmesan, black pepper and a drizzle of olive oil.