Chestnut Soup
A simple recipe for chestnut soup flavoured with rosemary and sherry. Comfort food at its most satisfying.
Servings 4
Calories 168kcal
Ingredients
- 5 g dried porcini mushrooms soaked in 250ml boiling water for 20 mins
- 1 tbsp olive oil
- 1 medium onion diced
- 100 g carrots diced
- 2 cloves garlic finely chopped
- 2 tbsp fresh rosemary finely chopped
- 150 g chestnut mushrooms roughly chopped
- 3 tbsp cream sherry check it's suitable for vegans
- 2 tbsp tomato puree
- 180 g chestnuts cooked and peeled (I buy them ready done)
- 1 litre vegetable stock
- salt and pepper to taste
Instructions
- Soak the dried porcini in 250ml of water for 20 minutes. Drain, KEEPING THE SOAKING LIQUID, and chop finely.
- Heat the olive oil in a large saucepan and fry the onion, carrots, garlic and rosemary very gently on a low heat for 5 minutes.
- Add the drained, chopped porcini and the sliced fresh mushrooms and cook for a further 10 minutes until the vegetables are soft.
- Add the porcini soaking liquid, sherry, tomato puree, chestnuts and stock and simmer for 30 minutes.
- Remove 1 cup full of the mixture, blend until smooth and return it to the soup. Stir it through.
- Season to taste with salt and pepper.
Notes
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
Nutrition
Calories: 168kcal | Carbohydrates: 29g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 560mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4247IU | Vitamin C: 23mg | Calcium: 36mg | Iron: 1mg