Chestnut Vegetable Soup

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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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    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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Chestnut Vegetable Soup

stob
Active time total 1 h 26 min
Prep 16 min Cook 1 h 10 min

14 Ingredients

7 Steps

Medium Difficulty

Ingredients — what you'll need

You only need 14 ingredients

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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, however, contain a natural amount of sugar, so expect this soup to have a subtly sweet note as well.

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