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Sunchoke, Cauliflower & Chestnut Soup with Herbed Toasts

"I used Becel Vegan to get the perfect, creamy texture for this soup. It's the ideal comfort food, and the herbed toast gives it a Mediterranean touch." Recipe created exclusively for Becel by Chef Kimberly Lallouz.

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  • Cooking time1 hr
  • Prep time30 min
  • Servings10
recipe image Sunchoke, Cauliflower & Chestnut Soup with Herbed Toasts


  • SOUP:
  • 2 Tbsp. (30 mL) Becel® Vegan margarine
  • 2 cups (500 mL) chopped celery
  • 2 cups (500 mL) chopped white onions
  • 2 cups (500 mL) chopped leeks, washed very well
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 cups (500 mL) chopped sunchokes
  • 2 cups (500 mL) chopped cauliflower
  • 2 cups (500 mL) peeled, cooked chestnuts, divided
  • 6 cups (1.5 L) water
  • 1 cube organic gluten free vegan vegetable stock
  • 2 Tbsp. (30 mL) Becel Olive Plus™ Oil Blend
  • Optional: 1 cup (250 mL)vegan soy or rice or non-lactose cooking creamer
  • 6 Tbsp. (90 mL) Becel Olive Plus™ Oil Blend
  • 2 Tbsp. (30 mL) chopped basil leaves
  • 2 Tbsp. (30 mL) chopped green onion
  • 2 Tbsp. (30 mL) chopped parsley
  • 1/2 tsp. (2 mL) sea salt
  • Cracked black pepper
  • 1 loaf country bread, sliced

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat oven to 400 °F (200° C).
  2. In a soup pot, cook the Becel® Vegan margarine, celery, onion and leeks on medium-high heat, with bay leaves and a pinch of salt and pepper. Cook until vegetables are soft, then add sunchokes, cauliflower, 1 cup of cooked chestnuts, water and vegetable stock. Bring to a boil, then return to medium-low heat.
  3. Place remaining 1 cup cooked chestnuts on a nonstick baking sheet. Drizzle with Becel Olive Plus™ Oil Blend and a sprinkle of salt. Cook until nicely roasted, approximately 15 minutes. Set aside to cool. Once cool, chop for garnish.
  4. After the soup cooks for about 20 minutes, carefully discard the bay leaves. In a blender, puree the soup until smooth. For extra creaminess, add in the optional cup of cream. Return to soup pot and cook on low heat.
  5. Serve topped with chopped, roasted chestnuts(1 to 2 per bowl) and herbed toast.
  6. For Herbed Becel Olive Plus™ Oil Blend Toast, mix the Becel Olive Plus™ Oil Blend
    with basil, green onion, parsley and salt and pepper.
  7. Toast the bread (either in toaster, oven or grill) and gently spoon/spread the herbaceous olive oil on each piece to add a fresh and crunchy touch to the soup.

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