Description
A comforting, creamy chestnut soup that’s high in fiber and naturally gluten-free. Perfect for chilly nights and holiday starters.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 shallot (or ½ small onion), chopped
- 1 medium carrot, chopped (~⅓ cup)
- 1 stalk celery, chopped (~⅓ cup)
- 2 cloves garlic, minced
- 2½ cups cooked and peeled chestnuts (about 15 oz), plus extra for garnish
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 5 cups vegetable broth
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper (or black)
- ¼ cup heavy cream (optional)
- ¼ teaspoon grated nutmeg
Instructions
- Warm olive oil in a Dutch oven over medium heat. Add chopped shallot, carrot, and celery. Cook for about 5–7 minutes until softened.
- Add garlic and stir for 1 minute.
- Stir in cooked chestnuts, thyme, bay leaf, broth, salt, and pepper. Bring to a boil, then reduce heat to simmer for 15–20 minutes.
- Discard the bay leaf. Use an immersion blender to puree the soup until smooth.
- If using, stir in cream and bring to a quick boil. Finish with nutmeg.
- Ladle into bowls and garnish with extra chestnuts or cream.
Notes
This soup can be made vegan by skipping the cream or using coconut cream. Store in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 287
- Sugar: 3g
- Sodium: 1484mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg