Step-by-step method

At a glance

You'll roast and peel chestnuts, sauté aromatic vegetables with warm spices, then simmer everything together before blending for a creamy (but partially chunky) texture. The whole process takes about 90 minutes, with the roasting step being the most time-consuming; you can skip it by grabbing pre-roasted chestnuts instead. Expect a naturally sweet, rich soup that's gluten-free and dairy-friendly.

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Roast the chestnuts

Score the chestnuts with a cross-shaped cut and roast them on a baking tray in a preheated oven at 200°C for about 25 minutes. While still warm, peel them and cut into halves or quarters depending on their size.

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250 gram
Chestnuts
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Tip

To save time on this step, you can simply buy ready-roasted or pre-cooked chestnuts.
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Prepare the vegetables

Wash and peel the vegetables, then chop them.

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100 gram
Parsley root

200 gram
Carrot

150 gram
Celeriac

10 gram
Garlic

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Sauté the vegetables

First sauté the finely chopped onion in a pot, then after a while add the carrot cut into half-moons, along with the parsley root, chopped garlic and celery. Add the spices (bay leaf, rosemary and dried ginger) and sauté for a few more minutes.

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200 gram
Yellow Onion

1 piece
Bay Leaf

2 gram
Fresh Rosemary

1 gram
Ground Ginger
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Simmer the soup

Add the peeled, chopped potatoes and the chestnuts, pour in the stock (vegetable or meat), add a little milk, season with salt to taste and simmer for about 30 minutes, until the potatoes and vegetables are tender.

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250 gram
Type B Potatoes – Side-Dish (Salad) Potatoes

800 milliliter
Vegetable Stock (Clear)

300 milliliter
Fresh Semi-Skimmed Milk (1.5% Fat)

2 gram
Salt
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Blend the soup

Set aside about half of the soup along with the spices, blend the remaining soup until smooth and creamy, then stir the reserved half back in.
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Final tip

If you'd prefer a fully creamy soup, you can blend the whole batch. To boost the protein content, stir in an egg towards the end and simmer briefly.

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55 gram
Chicken Eggs

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Chestnut Vegetable Soup

Name: Cozy Chestnut Vegetable Soup
Prep time: 11 min
Cook time: 65 min
Total time: 84 min
Yield: 6
Cuisine: European
Ingredients: 1 piece Bay Leaf; 250 gram Type B Potatoes – Side-Dish (Salad) Potatoes; 100 gram Parsley root; 2 gram Salt; 1 gram Ground Ginger; 200 gram Carrot; 800 milliliter Vegetable Stock (Clear); 300 milliliter Fresh Semi-Skimmed Milk (1.5% Fat); 10 gram Garlic; 150 gram Celeriac; 200 gram Yellow Onion; 250 gram Chestnuts; 2 gram Fresh Rosemary; 55 gram Chicken Eggs

stob

Prep 11 min Cook 1 h 5 min

14 Ingredients

7 Steps

Medium Difficulty

Equipment

What you'll need besides the ingredients.

Baking sheet

What's in it?

194 kcal

Calories

35 g

Carbohydrates

3 g

Fats

6 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Chestnuts belong to the nut family, but their composition is quite different from other nuts. While classic nuts are high in fat, meaning you need to watch your portions carefully, chestnuts contain almost no fat at all. They do have a natural amount of sugar, though, so keep in mind that the soup will end up with a subtle hint of sweetness.

Gluten-free Vegetarian Soups Warming & cozy

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Step-by-step method

At a glance

Roast the chestnuts

For this step

Tip

Prepare the vegetables

For this step

Sauté the vegetables

For this step

Simmer the soup

For this step

Blend the soup

Final tip

For this step

How it went

Nobody has tried this recipe yet

Chestnut Vegetable Soup

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

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