Chestnut Vegetable Soup
·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.
Tip
To save time on this step, you can simply buy ready-roasted or pre-cooked chestnuts instead.
Prepare the vegetables
Wash and peel the vegetables, then chop them.
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.
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.
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.
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.