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  • Serves 4
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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.  

From Forks Over Knives ­— The Cookbook

Find this recipe and more in the Forks Over Knives Recipe App.

By Del Sroufe,

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

  1. 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.
  2. Add the sage, thyme, bay leaf, cloves, and vegetable stock.
  3. Bring the pot to a boil over high heat and whisk in the chestnut puree.
  4. Season with salt and pepper and cook for another 5 minutes.
  5. Serve garnished with the chopped parsley.
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Claire1 year ago
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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.

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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