Vegetable and chestnut soup

What better for cold days ahead than a rich and warming bowl of healthy and filling soup. Serve with a chunk of Seed and Cornmeal Bread.

Any leftovers can be portioned and frozen, ready for a quick lunchtime snack

Vegetable and chestnut soup
Serves 6
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Cook Time
30 min
Total Time
40 min
Cook Time
30 min
Total Time
40 min
  1. 2 large carrots
  2. 4 parsnips
  3. 2 sticks celery
  4. 2 onions
  5. 4 cloves garlic
  6. 20g butter
  7. 435g tin chestnut purée
  8. I tsp lemon juice
  9. 1 heaped tsp dried rosemary
  10. 2 tsp ground coriander
  11. 1 tsp ground black pepper
  12. 2 vegetable stock cubes
  13. Cream and chopped parsley, to serve
  14. Crispy chopped bacon, optional
  1. Dice onion and chop garlic. Melt butter in a large saucepan and sweat the onions and garlic until soft.
  2. Dice carrots, celery and parsnips into medium chunks. Add to the saucepan and toss well. Add 50 ml water and leave for 10 minutes to simmer, stirring occasionally. Stir in coriander, rosemary and black pepper and cook for 2 minutes.
  3. Keeping heat low, add 1 litre water, chestnut purée and vegetable stock cubes. Stir well and simmer over a low heat for 15 minutes until all the vegetables feel tender.
  4. Remove from heat and blend the mixture to a smooth soup.
  5. Season to taste and thin if required with milk or water.
  6. To serve, drizzle with a swirl of cream and sprinkle with chopped parsley and crispy bacon if liked.
Sheila's Pantry

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