Chestnut Soup Recipe


  • 1 tsp Oil
  • 4 cups Water
  • tsp Nutmeg
  • 1 Onion, diced
  • cup Soya milk
  • Pinch of Cinnamon
  • Pinch of Caraway seed
  • 500 ml vegetable Stock
  • 250 gm Chestnuts, soaked overnight


  1. Cook chestnuts in the water for 30 to 60 minutes until soft.
  2. Add stock cube, caraway seeds, nutmeg and cinnamon to the chestnuts while they are being cooked.
  3. Fry onion in oil at low to medium heat until soft and transparent.
  4. Transfer onion to chestnut mixture.
  5. Remove from heat when chestnuts are soft. Let cool for 10 minutes. Add soya milk and cream.
  6. Blend all the ingredients to a smooth consistency.
  7. Bring mixture to a slow boil and serve.

Tip: Do not throw away the green tender stalks of cauliflower base. Chop fine and use in soups like other vegetables. You will be adding fibre to your soup.

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