Creamy Vegan Chestnut Soup
User Reviews
5
Creamy Vegan Chestnut Soup
Description
This soup is made by sautéing diced shallots, leeks, carrot, and celery in vegan butter (or broth for oil-free), then adding peeled potatoes, shelled and roasted chestnuts, vegetable broth, bay leaves, and spices including ground cloves and ginger. After simmering until vegetables are tender, the soup is pureed. Silken tofu is blended in last to contribute creaminess and body without dairy.
The resulting soup is velvety with mild spicy undertones from cloves and ginger, and chestnuts provide a subtle nutty sweetness. It can be garnished with chopped roasted chestnuts, chives, cashew cream, or vegan bacon bits to add texture and layers of flavor.
For convenience, the soup can be prepared ahead as flavors improve with time. Leftovers keep refrigerated up to 3-4 days or can be frozen airtight for longer storage. An immersion blender is recommended, but a standard blender may be used with care.
Ingredients
- 1 tablespoon vegan butter omit and sauté using broth for oil-free
- 2 shallot diced
- 1 large leek chopped
- 1 large carrot peeled & chopped
- 1 large celery diced, rib
- 1 pound potato peeled & cubed (approx. 2 large, yellow
- 500 grams chestnuts ready to eat (reserve a couple for a garnish if desired, shelled, roasted
- 6 cups vegetable broth low sodium
- 2 bay leaf
- ¼ teaspoon cloves ground
- ¼ teaspoon ground ginger
- 300 grams tofu always use GMO free when possible, soft
- salt to taste
- black pepper to taste
Optional Garnishes
- chestnuts chopped, shelled, roasted
- chives
- cashew cream
- vegan bacon bits
Instructions
- Melt the butter (if using) in a large soup pot over medium-high heat. Add the chopped shallot, leek, carrot, and celery. Sauté until slightly reduced, approx 5 minutes.
- Add the potatoes, chestnuts, broth, bay leaves, and seasoning. Bring to a boil, then lower the heat and simmer for 20 minutes, and stir occasionally. Turn off the heat and remove/discard the bay leaves. Then use an immersion blender to puree the soup. Add the tofu and puree again until smooth. Taste the soup and add salt and pepper if needed.
- Serve garnished with chives, cashew cream, chopped chestnut pieces, and/or vegan bacon bits if desired.
Notes
- To make the soup oil-free, sauté vegetables with a few tablespoons of water or broth instead of vegan butter.
- If not using an immersion blender, blend the soup in batches in a standard blender with care to avoid spills from hot liquid.
- Flavors improve when the soup is made in advance and refrigerated overnight.
- Store leftovers refrigerated up to 3-4 days or freeze in airtight containers for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288cal | 14% |
| Carbohydrates | 57g | 19% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 270mg | 11% |
| Potassium | 931mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 2370IU | 47% |
| Vitamin C | 52mg | 58% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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