Festive Suppers: Roasted Cauliflower, Garlic & Chestnut Soup with Truffle Oil

This is the time of the year I find solace in my kitchen, cooking or baking something, escaping from the relentless chill. This is, particularly, the season of soups and one-pot meals in my house, partly coz its perfect duvet meal by the fire or in front of the TV and also because it is a perfect way to in stay in shape. After facing bone chilling weather, there is nothing more soul satisfying & comforting than a steaming bowl of home-made soup, So here’s another one from my under-a-fiver series, Roasted Cauliflower-Garlic-Chestnut soup.

Roasted Cauliflower-Garlic-Chestnut soup

Ingredients

1 med-sized cauliflower

300g chestnuts
1 ltr veg stock

1 head of garlic sliced in half

Extra-Virgin Olive oil for drizzling

Salt & pepper to taste
Grated nutmeg

Truffle oil & cream to serve

Method: 

Preheat oven to 220C. Roast the chestnuts score an X across the top of each nut with a sharp knife, for about 25-30 minutes or until done. Meanwhile cut the cauliflower into florets and drizzle with some olive oil and season with salt and pepper. Use one half the garlic head and put it alongside the cauliflower, wrapped in a foil. Whack these in the oven along with chestnuts and roast for about 15 minutes. Let it cool & peel the chestnuts when easy to handle. Blend the cauliflower along with the chestnuts & peeled garlic cloves in a processor until coarse. Pour the mixture into a pan and blend in the stock. Let it simmer for a 10-15 minutes. Check for seasoning and ladle out into serving bowls. Drizzle liberally with truffle oil & cream & grate some nutmeg on top.