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- Serves 4
- Serving size: ¼ of recipe
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A few years ago my friend Elizabeth served this soup for Christmas dinner, and she made it vegan for me. I thought I had died and gone to soup heaven! It was creamy without any dairy, and full of flavor without a lot of complicated ingredients. This is a recipe you have to try.
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By Del Sroufe,
Last Updated:
Ingredients
- 1 medium yellow onion, peeled and finely chopped
- 1 stalk celery, finely chopped
- 1 medium carrot, peeled and finely chopped
- 1½ tablespoons minced sage
- 1 tablespoon minced thyme
- 1 bay leaf
- ⅛ teaspoon ground cloves
- 4 to 5 cups Vegetable Stock, or low-sodium vegetable broth
- One 15-ounce can chestnut puree
- Salt and freshly ground black pepper to taste
- 2 tablespoons finely chopped parsley
Instructions
- Place the onion, celery, and carrot in a large saucepan and saute over medium heat for 15 minutes, or until the onions are tender and starting to brown. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
- Add the sage, thyme, bay leaf, cloves, and vegetable stock.
- Bring the pot to a boil over high heat and whisk in the chestnut puree.
- Season with salt and pepper and cook for another 5 minutes.
- Serve garnished with the chopped parsley.
Nutritional Information:
Per serving (¼ of recipe): 167 calories, 34 g carbohydrates, 0.9 g protein, 0.6 g total fat, 0.2 g saturated fat, 0 g cholesterol, 164 mg sodium, 6.1 g fiber, 8.1 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (1)
(5 from 1 vote)This sounds wonderful! I plan to make it for a Fall Harvest dinner with friends. Could I use roasted chestnuts in place of the puree? If so, how many, and what would be the best way to incorporate them? Thanks in advance for your help.