Sunchoke, Cauliflower & Chestnut Soup with Herbed Toasts

Sunchoke, Cauliflower & Chestnut Soup with Herbed Toasts

Prep Time30 mins Cook Time60 mins Makes 10 Yield_measureservings

“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.

Ingredients List

  1. SOUP:
  2. 2 Tbsp. (30 mL) Becel® Vegan margarine
  3. 2 cups (500 mL) chopped celery
  4. 2 cups (500 mL) chopped white onions
  5. 2 cups (500 mL) chopped leeks, washed very well
  6. 2 bay leaves
  7. Salt and pepper to taste
  8. 2 cups (500 mL) chopped sunchokes
  9. 2 cups (500 mL) chopped cauliflower
  10. 2 cups (500 mL) peeled, cooked chestnuts, divided
  11. 6 cups (1.5 L) water
  12. 1 cube organic gluten free vegan vegetable stock
  13. 2 Tbsp. (30 mL) Becel Olive Plus™ Oil Blend
  14. Optional: 1 cup (250 mL)vegan soy or rice or non-lactose cooking creamer
  16. 6 Tbsp. (90 mL) Becel Olive Plus™ Oil Blend
  17. 2 Tbsp. (30 mL) chopped basil leaves
  18. 2 Tbsp. (30 mL) chopped green onion
  19. 2 Tbsp. (30 mL) chopped parsley
  20. 1/2 tsp. (2 mL) sea salt
  21. Cracked black pepper
  22. 1 loaf country bread, sliced


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.

Nutritional Information


450 (1 serving)

Total Fat

18g (1 serving)

Saturated Fat

2g (1 serving)

Polyunsaturated Fat

5g (1 serving)

Monounsaturated Fat

9g (1 serving)


640mg (1 serving)

Total Carbs

63g (1 serving)

Dietary Fiber

5g (1 serving)


10g (1 serving)


10g (1 serving)


112mg (1 serving)


4mg (1 serving)


606mg (1 serving)


1g (1 serving)


3g (1 serving)

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