Vegan Chestnut Soup
Vegan Chestnut Soup: Boiled chestnuts delicacy, vegan version, made with vegetables, sugarfree chestnut paste, wine and whipping cream is ready to be your fall favourite. Comforting, smoky and nutty cream soup. So tasty !
Ingredients
- 3 Tbsp 3 Tbsp vegetable butter ( I used coconut butter )
- ¾ cup chopped onion ( ½ of medium sized onion )
- 3/4 cup sliced carrots (2 medium sized )
- 1 bay leaf
- 2 cups celeriac,cubed
- 1/3 cup water
- ½ vegetable bouillon cube
- 2/3 cup white wine
- 1 ½ cup chestnut puree ( approx 250 grams )
- 1 1/3 cup water
- 2/3 cup whipping cream
- 1 ½ tsp sugar
- Salt to taste
- 2 whole garlic cloves
- Pepitas oil and seeds to garnish befiore serving
Instructions
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Combine butter, onions, carrots, celeriac and bay leaf in medium sized pot and fry for 5 minutes. Add 1/3 cup of water and cook for 15- 17minutes. Take the bay leaf out.
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Using your stick mixer, make a vegetables puree and add white wine and vegetable bouillon cube. Mix well and when starts to boil add white wine,chestnut puree, whipping cream and 1 1/3 cup of water. Mix with your hand mixer to get creamy texture.
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Add sugar ( quantity depends on the acidity of your wine ), salt to taste and garlic cloves. Let the soup boil for 5 minutes and all the ingredients combine well.
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Serve immediately, garnished with pepitas oil and seeds.
Recipe Notes
I used Chardonnay for this soup. It has the lowest acid content and 1 ½ tsp of sugar is enough. Please add sugar to taste while making your own version.