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.
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.
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