1. Preparation:
Roughly chop the chestnuts. Peel and finely dice the onions and garlic.
2. Sautéing:
Heat olive oil or vegan butter in a large pot. Sauté onions and garlic for 3–4 minutes until translucent. Add thyme and briefly toast.
3. Add chestnuts:
Add chestnuts and sauté briefly. Deglaze with white wine if using and let it reduce for 1–2 minutes.
4. Simmering:
Pour in vegetable broth, bring to a boil, then reduce heat. Simmer gently for 15–20 minutes until chestnuts are very soft.
5. Blending & finishing:
Blend the soup until smooth. Stir in plant milk and optional soy cream or coconut milk. Season with salt, pepper, and freshly grated nutmeg.
6. Serve:
Serve in bowls and finish with roasted chestnuts, fresh herbs, or a dollop of cranberry orange chutney.
Nutrition (approx. per serving)
Calories: 265 kcal
Carbohydrates: 28 g
Protein: 6 g
Fat: 11 g
Fiber: 5 g
