Creamy Vegan Chestnut Soup
This elegant and hearty vegan chestnut soup is a comforting blend of rehydrated chestnuts, aromatic vegetables, and rich vegetable broth, simmered and then blended to a velvety smooth perfection. It's naturally gluten-free and dairy-free, offering a taste of rustic sophistication.
For 4 servings
**Rehydrate Chestnuts**: Place dried chestnuts in a bowl and cover with 3 cups of cold water. Let them soak for at least 4 hours or preferably overnight. Drain and rinse thoroughly before use.
**Sauté Aromatics**: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté for 5-7 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
**Combine & Simmer**: Add the drained rehydrated chestnuts, vegetable broth, fresh thyme, and bay leaf to the pot. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the chestnuts are very tender.
**Blend until Smooth**: Remove the bay leaf. Carefully transfer the soup in batches to a high-speed blender. Add nutritional yeast (if using) and plant-based cream (if using). Blend until completely smooth and creamy. Be cautious when blending hot liquids, starting on low speed and gradually increasing.
**Season and Serve**: Return the blended soup to the pot. Reheat gently over low heat if necessary. Season with sea salt and freshly ground black pepper to taste.
**Garnish**: Ladle the creamy chestnut soup into bowls. Garnish each serving with a drizzle of extra virgin olive oil and a sprinkle of fresh chopped chives or parsley. Serve hot.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Chestnut Quality**: Use good quality dried chestnuts. If fresh chestnuts are available, roast and peel them, then use 1.5-2 cups in place of rehydrated dried chestnuts, reducing simmer time slightly.
- 2**Blending Technique**: For the smoothest soup, use a high-speed blender. If using a standard blender, blend in smaller batches and ensure the lid is properly vented for hot liquids. An immersion blender can also be used directly in the pot, though it might not achieve the same silky texture.
- 3**Enhance Umami**: For an even deeper umami flavor, consider adding a dried porcini mushroom or two to the broth during simmering, removing it before blending.
- 4**Storage**: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2-3 months; thaw overnight in the fridge and reheat gently.
Adapt it for your goals.
Smoky Flavor
Add a pinch of smoked paprika or a dash of liquid smoke during simmering for a subtle smoky undertone.
Mushroom InfusionMushroom Infusion
Sauté 1 cup of sliced cremini or wild mushrooms with the onions for added earthy depth and texture.
Herbaceous TwistHerbaceous Twist
Experiment with different herbs like fresh sage or rosemary instead of thyme for a different aromatic profile.
Why this is on our healthy list.
Rich in Dietary Fiber
Chestnuts are an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Heart-Healthy
Olive oil and chestnuts provide monounsaturated fats and antioxidants, contributing to cardiovascular health and reducing inflammation.
Packed with Nutrients
This soup is a good source of vitamins (like Vitamin C and B vitamins) and minerals (such as potassium, magnesium, and iron) from chestnuts and vegetables, supporting overall well-being.
Frequently asked questions
Yes, if using pre-cooked and peeled chestnuts (canned or vacuum-packed), you'll need about 1.5-2 cups. Skip the soaking step and add them directly with the broth, simmering for only 10-15 minutes to allow flavors to meld.
