Chestnut soup

Ingredients

• 450 g chestnuts
• 850 ml water
• 1 tablespoon plant-based cooking cream
• 1 onion
• 1 small turnip
• 30 g vegan butter
• ½ teaspoon salt
• 6 peppercorns
• A very small pinch of herbes de Provence

Missing an ingredient?

• What to use instead of onion
• What to use instead of vegan butter
• What to use instead of turnip
• What to use instead of black pepper

Instructions

1. Score the chestnuts and boil them for half an hour. Peel them, removing the inner skin too.
2. Meanwhile, melt the vegan butter in a pot and fry the sliced onion and turnip. Add the water, salt, peppercorns, herbs and peeled chestnuts.
3. Cook for an hour. Blend and strain.
4. Put the plant-based cooking cream in a bowl, gradually pour the soup over it while stirring and reheat it without letting it boil.

Nutrition facts

Approximate, per serving (about 365 g). Calculated with data from USDA FoodData Central.