Name: Chestnut Soup
Prep time: 15 min
Cook time: 20 min
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

Prep-time: 15 minutes / Cook Time: 20 minutes
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, Last Updated: Sep 26, 2023

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.

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Claire2 years ago

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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