Ingredients

The following ingredients have 7 Servings
  • 1 head cauliflower (cut into florets)
  • 4 tablespoons olive oil (divided)
  • 1 onion (chopped)
  • 1 leek (trimmed and well rinsed, chopped)
  • 2 potatoes (peeled, cut up)
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 8 cups low sodium vegetable broth
  • 1 cup roasted chestnuts
  • 1 cup gluten-free bread (cut into small cubes)
  • 1 tablespoons olive oil
  • 1/8 teaspoon dried thyme
  • a sprinkling of salt
  • salt and pepper (to taste)

Instruction

  • Preheat oven to 400 degrees. Toss cauliflower with 2 tablespoons of olive oil. Place on parchment paper lined baking sheet. Roast cauliflower for about 20 minutes until tender and lightly browned.
  • Heat remaining 2 tablespoons of olive oil in large soup pot. Add onion and leek, and saute until translucent, about 2-3 minutes. Add potatoes, turmeric, thyme, bay leaf and broth. Bring to a boil, then reduce heat and cook, covered, for 15 minutes.
  • Add chestnuts and roasted cauliflower and continue to cook 15-20 minutes until potatoes are tender. Carefully puree soup in a blender. Season with salt and pepper.