Cauliflower chestnut soup
Ingredients
- 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
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