|Nutritional Guidelines (per serving)|
|Servings: 5 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 2g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Looking for the perfect roasted chestnut soup recipe? This simple vegetarian and vegan bowl is a fall or winter soup to be savored on a chilly Thanksgiving or Christmas evening or for any fall or winter dinner occasion.
Not everyone likes the subtle nutty flavors of chestnuts, but if you do, then you'll love this easy chestnut soup recipe. This vegetarian chestnut soup recipe is also vegan as long as you use vegan margarine or oil (and not butter) and soymilk in place of dairy milk. In addition, all of the ingredients can be gluten-free, but you'll need to check the ingredients list of your vegetable broth, or buy one which is specifically labeled as gluten-free.
Around the holidays, most grocery stores carry roasted and peeled chestnuts that are ready to use in a recipe such as this one (for the best taste, avoid the ones in the can or in a jar in liquid and instead look for any kind in a vacuum-sealed bag). At other times of the year, prepared chestnuts can be a bit trickier to find, so you may want to plan well in advance and buying them online if you have trouble finding them. Buying chestnuts fresh and roasting and peeling them by hand is also an option of course, though it is quite a fair bit of work to do. If you do want to roast fresh chestnuts, they'll need about 30 minutes in the oven at 425 F.
- 3 tablespoons vegan margarine or olive oil
- 1 carrot (minced)
- 1 rib celery (minced)
- 1 onion (minced)
- 6 cups vegetable broth
- 1/4 cup fresh parsley (chopped)
- 1/4 teaspoon ground cloves
- 2 bay leaves
- 12 ounces chestnuts (roasted and peeled)
- 1/4 cup unsweetened soymilk
- Salt and pepper, to taste
Gather the ingredients.
In a large soup or stock pot, saute the minced carrot, celery, and onion in the vegan margarine or oil until very soft, about 8 to 10 minutes.
Next, add the vegetable broth to the pot and stir to combine well.
Add the chopped fresh parsley, cloves, bay leaves, and the roasted and peeled chestnuts. Bring the mixture a boil, then reduce the heat to medium low and allow to simmer, covered, for about 30 minutes.
Remove from heat and take out the bay leaves.
Puree the soup in a blender or process until desired consistency is reached (completely puree it smooth or leave a few chunks—up to you!).
Return the chestnut soup to the pot. Over medium low heat, stir in the soy milk and allow to cook until heated through again.
Season generously with salt and pepper before serving.
Serve and enjoy!