Cauliflower and Chestnut Soup
By Chef Christina Christofi
Preparation time: 15 minutes
Cooking time: 30 minutes
Difficulty: 2/10
Serves: 4
Ingredients
- 500 g cauliflower
- 1 medium onion
- 2 garlic cloves
- 4-5 sprigs fresh thyme (+ ½ tbsp to serve)
- 4 tbsp olive oil
- vegetable stock (approx. 1 L)
- 100 g cooked chestnuts
- salt
- pepper
Method
1. Cut the onion into thin strips.
2. Place the cauliflower florets, onion, and entire garlic cloves in the air fryer. Sprinkle with olive oil, dust with salt and pepper, and add the thyme.
3. Cook for 20-25 minutes at 190°C, until soft and golden.
4. Remove the thyme sprigs and keep some cauliflower florets to garnish.
5. Transfer the rest of the vegetables and cooked chestnuts to a blender, and add the hot vegetable stock.
6. Blend, until you have a velouté texture. If needed, add some more stock to adjust the texture.
7. Serve the soup in a bowl, garnished with the remaining cauliflower florets, some olive oil and fresh thyme.