Name: Cozy Chestnut Vegetable Soup
Prep time: 16 min
Cook time: 70 min
Total time: 86 min
Yield: 6
Cuisine: European
Ingredients: 200 gram Yellow Onion; 2 gram Fresh Rosemary; 250 gram Chestnuts; 300 milliliter Fresh Semi-Skimmed Milk (1.5% Fat); 250 gram Type B Potatoes – Side-Dish (Salad) Potatoes; 55 gram Chicken Eggs; 100 gram Parsley root; 800 milliliter Vegetable Stock (Clear); 2 gram Salt; 1 gram Ground Ginger; 1 piece Bay Leaf; 200 gram Carrot; 10 gram Garlic; 150 gram Celeriac

Step-by-step method

Let’s cook

At a glance

This creamy chestnut soup balances subtle sweetness with savory spices in about an hour and twenty minutes. The main time commitment comes from roasting and peeling the chestnuts (though you can skip this by buying pre-roasted ones), while the rest involves sautéing vegetables and simmering everything together. A quick blending at the end transforms it into a luxuriously smooth soup with a hearty texture you can customize to your preference.

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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 instead.
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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. After a few minutes, add the carrot (sliced into half-moons), parsley root, chopped garlic and celery. Stir in the spices (bay leaf, rosemary and dried ginger) and sauté for a little longer.

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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, diced potatoes and the chestnuts, then pour in the stock (vegetable or meat), add a splash of 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

Set aside about half of the soup along with the spices, then blend the remaining soup until smooth and creamy. 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 at the end and let the soup simmer briefly.

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55 gram
Chicken Eggs

Step-by-step method

At a glance

Roast the chestnuts

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Tip

Prepare the vegetables

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Sauté the vegetables

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Simmer the soup

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Blend

Final tip

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Chestnut Vegetable Soup

Ingredients — what you'll need

About this recipe

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