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Cooking
Chestnut Vegetable Soup
· 6 servings
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.
Prepare the vegetables
Wash and peel the vegetables, then chop them.
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.
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.
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.
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.