Chestnuts are a popular and delicious winter treat and are high in vitamin C, calcium and magnesium. In this recipe, chestnuts transform a traditional vegetable blend into a thick and creamy soup that will add a festive touch to any holiday menu. This Chestnut Soup can be made and stored a couple of days ahead of time, and it's also delicious when served as leftovers with a side of crusty bread.
Serves3 - 4
- 1 1/2 tablespoons vegan butter substitute
- 1/4 cup diced celery
- 1/4 cup diced carrots
- 1/4 cup diced onion
- 1 sprig of parsley
- 1 whole clove
- 1/2 California bay leaf
- 3 cups vegetable broth
- 1 1/2 cups of cooked and peeled whole chestnuts, crumbled
- 2 tablespoons dry white wine
- 2 tablespoons unsweetened soy creamer
- sprinkle of fresh ground black pepper
- Butter one side of a piece of parchment or wax paper, cut to fit into a heavy saucepan.
- Melt the vegan butter substitute in the saucepan over low heat.
- Stir in the celery, carrots and onion.
- Place the piece of wax/parchment paper on top of the vegetables, buttered side down.
- Keep the heat set to low and cover the pan with a lid.
- Allow the vegetables to sweat for 15 minutes.
- Wrap the parsley, clove and bay leaf in a cheesecloth and tie in a bundle with kitchen string.
- Uncover the vegetables and remove and discard of the piece of wax/parchment paper.
- Add the vegetable broth and herb bouquet to the saucepan.
- Bring the broth to a boil, then reduce heat and simmer for 20 minutes.
- Add in the chestnuts and wine, and continue to simmer for 3 more minutes.
- Remove the saucepan from the heat.
- Puree the soup in small batches in a blender, returning each batch to the saucepan once blended.
- Stir in the soy creamer, pepper and salt.
- Reheat the soup, stirring occasionally.
- Serve immediately, or allow soup to cool and store in an airtight container in the refrigerator for up to two days.
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