5.0 from 9 votes
Vegan Chestnut Soup (Super Creamy!)
Nothing quite says comfort like a steaming bowl of Chestnut Soup. It’s a delicious blend of flavors and textures, with the creamy consistency of the soup contrasting beautifully with the crunchy chives garnish. The chestnuts add a subtle sweetness to this gluten-free and vegan soup!
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 servings
Calories: 315 kcal
Course:
Soup
Cuisine:
French
Ingredients
- 1 tablespoon vegan butter or olive oil
- 1 white part of leek halved and thinly sliced with green part removed
- 1 small yellow onion thinly sliced
- 1 lb chestnuts peeled and cooked (I recommend buying vacuum packed chestnuts or cooked chestnuts in a jar. Although you can roast chestnuts at home, cooking them is a tedious job.)
- ½ teaspoon dried thyme
- 4 - 4 ½ c vegetable broth preferably homemade
- ⅓ teaspoon salt
- 4 tablespoon coconut milk for serving
- 4 teaspoon chives chopped
Instructions
- In a large pot, melt vegan butter or oil over medium heat. Add onion and leek and saute, stirring occasionally for 5-7 minutes or until translucent.
- Add chestnuts, thyme, broth and salt. Bring the soup to a boil, then reduce the heat and simmer for 30 minutes. Remove soup from the heat.
- Using an immersion blender, puree the soup. If the soup is too thick, add another ½ c of broth.
- Ladle the soup into the bowls and drizzle each bowl with 1 tablespoon of coconut mil. Top with 1 teaspoon of chives.
Cup of Yum
Notes
- Vegetable broth. A good-quality vegetable broth is key to enhancing the flavor of the chestnut soup. Homemade is preferable, but if you're short on time, opt for a high-quality store-bought option.
- The soup is too thick. If your chestnut soup is too thick after you blend it, you can add an additional half cup of vegetable broth.
- Refrigeration. Allow the soup to cool down completely before attempting to store it. Once cooled, transfer the soup into an airtight container. If you plan to consume the leftovers within a few days, you can store the soup in the fridge. It will keep well for about three to four days.
- Reheating. To reheat the soup, simply pour the desired amount into a large saucepan and heat it over medium heat until it reaches your preferred temperature. Stir occasionally to make sure that the soup heats evenly.
- Freezing. I don’t recommend freezing this soup since the consistency and texture will change upon thawing and heating after being taken out of the freezer. It might become a bit grainy, which will affect the overall experience.
- The recipe is adapted from “A Kitchen in France” by Mimi Thorisson.
Nutrition Information
Calories
315kcal
(16%)
Carbohydrates
60g
(20%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Sodium
1284mg
(54%)
Potassium
667mg
(19%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1012IU
(20%)
Vitamin C
51mg
(57%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 315
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 60g | 20% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 1284mg | 54% |
| Potassium | 667mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1012IU | 20% |
| Vitamin C | 51mg | 57% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.