Vegan Chestnut Soup

Name: Vegan Chestnut Soup
Yield: 2-4
Cuisine: vegan
Ingredients: Soup:; 1 tbsp butter (vegan); 1 tbsp oil; 1 onion (peeled and diced); 60g parsnip (peeled and diced); 2 cloves of garlic (peeled and diced); 200g cooked chestnuts; 1 bay leaf; 1 teaspoon cinnamon; 2 tbsp red wine vinegar; 300 ml vegetable broth; 100 ml white wine; 200 ml vegan cream; Salt & pepper; Topping:; 1 tbsp oil; 2 tbsp walnuts (roughly chopped)some white bread (cut into cubes); 1 sprig of rosemary (washed and coarsely chopped needles); Salt & Pepper; 3-4 tbsp fresh pomegranate seeds

by bloomingwithflavors 28/11/2020

28/11/2020

This creamy vegan chestnut soup is perfect for the wintertime! Whether as a starter for your Christmas menu or as a main course on cold days – this nutty, creamy soup is easy and quick to make and warms up!

Brr … these cold days and nights came a bit unexpected and mentally I haven’t quite prepared myself for it, it seems. Even better if you can finish your day with a warm, creamy soup! And even better if the soup is easy to make and comes with an intense winter flavor.

Vegan Chestnut Soup - Ingredients and Preparation

Especially after work, I’m happy when I can cook a quick and easy recipe. This creamy vegan chestnut soup is made for situations like this. You’ll be amazed by the intense, nutty taste combined with fresh pomegranate seeds. And of course, I hope that the soup makes you as happy as me 🙂

The great thing about soups is that they are so quick to prepare and yet they are such a wholesome dish. I’m just happy when I can simply throw all the ingredients in one pot, blend them and enjoy. Right? Aside from my creamy pumpkin soup, this vegan chestnut soup is definitely one of my soup favorites.

Vegan Chestnut Soup

Serves: 2-4 Prep Time: 15 min Cooking Time: 30 min 30 min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

Soup:

1 tbsp butter (vegan)
1 tbsp oil
1 onion (peeled and diced)
60g parsnip (peeled and diced)
2 cloves of garlic (peeled and diced)
200g cooked chestnuts
1 bay leaf
1 teaspoon cinnamon
2 tbsp red wine vinegar
300 ml vegetable broth
100 ml white wine
200 ml vegan cream
Salt & pepper

Topping:

1 tbsp oil
2 tbsp walnuts (roughly chopped)
some white bread (cut into cubes)
1 sprig of rosemary (washed and coarsely chopped needles)
Salt & Pepper
3-4 tbsp fresh pomegranate seeds

Instructions

Heat the butter and oil and sauté the onions and parsnips.
Add garlic and chestnuts and sauté for 1-2 minutes.
Add the bay leaf and cinnamon, deglaze with red wine vinegar.
Add the vegetable stock and white wine, let simmer for 25 minutes with lid closed (!).
Remove the bay leaf and then add the vegan cream.
Blend all ingredients and season with salt and pepper. Keep warm.
For the topping, heat the oil in a pan. Add bread cubes and toast them over medium heat.
Add walnuts and rosemary, season with salt and pepper.
Pour soup into bowls, serve with bread and walnut topping and sprinkle with fresh pomegranate seeds.

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