Roasted Chestnut and Cauliflower Soup with Thyme Brown Butter Swirl

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, finely chopped
• •2 cloves garlic, minced
• •1 medium head cauliflower, chopped into florets
• •1 cup roasted chestnuts, roughly chopped
• •4 cups vegetable broth
• •1 cup unsweetened almond milk (or regular milk)
• •1 teaspoon salt
• •1/4 teaspoon black pepper
• •1 tablespoon fresh thyme leaves, plus extra for garnish
• •3 tablespoons unsalted butter

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.

2. 2

   Add the cauliflower florets and roasted chestnuts to the pot. Stir and cook for another 5 minutes.

3. 3

   Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 25-30 minutes, until the cauliflower is tender.

4. 4

   Use an immersion blender or transfer the soup to a blender in batches and blend until smooth and creamy.

5. 5

   Stir in the almond milk, salt, and black pepper. Cook for an additional 5 minutes on low heat.

6. 6

   In a small skillet, melt the butter over medium heat. Allow it to cook until it begins to brown and develop a nutty aroma, about 3-4 minutes. Stir in the thyme leaves and remove from heat.

7. 7

   Ladle the soup into bowls and drizzle the thyme brown butter over the top. Garnish with additional thyme leaves if desired, and serve warm.