Super Creamy Vegan Chestnut Soup

OCTOBER 14, 2020

Get Ready For The Perfect Recipe To Kickstart This Fall Season: Deliciously Creamy Chestnut Soup! 

What You Need To Make Chestnut Soup

The hero in this recipe is the chestnut. It's mildly nutty and deliciously sweet flavor is absolutely amazing. To complement the nutty chestnut flavor and give the soup a deliciously healthy winter taste,  I added cinnamon, rosemary, nutmeg and pepper. But that was pretty much it. The garnish the soup and make it look super tasty, I added roasted chanterelles, fresh basil, a handful of microgreens, spring onion slices and a tablespoon of sprouted hummus. (The sprouted hummus was an experiment but since it complemented the sweet soup so perfectly with an earthy-nutty flavor, I highly recommend you to give it a try. :)

Pre-Cooked Or Fresh Chestnuts - What Is Preferable?

I'm honest with you, Chestnut Soup preparations can become pretty time-consuming if you use fresh chestnuts. The nuts have to be soaked, baked or cooked and then peeled. And, depending on your chestnut, the peel can be pretty difficult to remove. On the other hand, the flavor if fresh chestnuts is incredible. Therefore, if you have an afternoon to spare for the most delicious soup ever, take a look at my guide on how to prep chestnuts and make the most delicious chestnut soup you ever had. 

Alternatively, take a look around in your nearby supermarket. There, you should be able to find precooked and peeled chestnuts during fall season. 

Share Your Chestnut Love With Me

I hope you enjoy this delicious Chestnut Soup recipe and make a jump of happiness when you try it for the first time. I'm so in love with the flavor chestnuts. Like always, I would love to see your delicious result and repost it on my social channels. So make sure to tag me on Instagram, Pinterest or Facebook. Besides, if you have any feedback for me, questions with regards to the recipe or if you just want to say "hey", comment below or shoot me a personal message through my contact form

xx, Karo

This article contains affiliate links (paid and unpaid). 

Super Creamy Vegan Chestnut Soup
3 SERVINGS PREP TIME : 10 min COOK/REST TIME : 45 min
Fall is the perfect time to get back into the soup game if you ask me. This season, I stumbled across chestnuts and immediately fell in love. Their super creamy, mildly sweet and nutty flavor is incredible. The recipe is vegan, gluten-free and, thanks to so many baked and raw veggies, loaded with immune-system boosting vitamins and minerals. 
INGREDIENTS PREPARATION
INGREDIENTS :
    • SOUP RECIPE :
    • -  
      150g Red Onion (2 medium onions)
    • -  
      275g Chestnuts (fresh or precooked; weight without peel)
    • -  
      100ml Full-Fat Coconut Milk
    • -  
      800ml Vegetable Broth
    • -  
      1 small rosemary branches
    • -  
      Oil to fry
    • -  
      1/2 Tsp Cinnamon
    • -  
      Pinch of Nutmeg
    • -  
      Juice from 1/2 fresh Lemon
    • -  
      Pepper & Sea Salt according to taste
    • TOPPINGS :
    • -  
      10g Dried Chanterelles
    • -  
      1 Tbsp Classic Hummus
    • -  
      1/4 Spring Onion (per plate)
    • -  
      Microgreens (Cress)
    • -  
      Fresh Basil
    • -  
      Black Pepper
PREPARATION :
  1. Fresh chestnuts make the perfect base for this recipe. However, it takes quite some time to prep them for further processing. If you want to work with fresh chestnuts, take a look at my chestnut article. There you can finde the recipe on how to cook/bake fresh chestnuts.
  2. For the soup: Cut the baked or cooked chestnuts into small chunks and put them aside.
  3. Cut the onions and sauté them in a large pot over medium heat for about a minute. Then, add the chestnut chunks and sauté until golden-brown.
  4. Add the vegetable broth and the rosemary leaves, bring everything to a boil, then let everything simmer for about 30min.
  5. Add the nutmeg, cinnamon, coconut milk, lemon juice as well as salt and pepper according to taste.
  6. Puree the soup with your hand blender or alternatively your mixer.
  7. To decorate, I used 10g of dried chanterelles which I soaked in water for 15 min and fried in a pan until golden-brown. Other great flavor pairs are hummus, and raw veggies and herbs, such as cress, spring onion and basil.
  8. Enjoy!

Did you try it?

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