- 2 tbsp coconut oil or olive oil
- 1 carrot (minced)
- 1 rib celery (minced)
- 1 onion (minced)
- 3 cloves of black garlic (or regular garlic)
- 1,5 ltr vegetable broth
- 1/4 teaspoon ground cloves
- 2 bay leaves
- approx. 300 grams chestnuts (roasted and peeled)
- 1/4 cup unsweetened plantbased milk (I used oatmilk)
- salt and pepper to taste
- dash of chiliflakes (optional)
Preheat the oven at 175 ℃.
Carve a cross in every chestnut and place them on a baking tray (single layer). Roast them for 7 minutes and then give them a stir and roast for another 7 minutes. Take from the oven, let cool and then peel. ( This requires quite a bit of time, if you do not feel like doing this all by yourself, do not worry, almost every super market carries roasted and peeled chestnuts vacuum sealed, ready to use)
In a large soup or stock pot, sauté the minced carrot, celery, garlic and onion in the plantbased oil until very soft, about 8 to 10 minutes.
Next add the vegetable broth and stir to combine well. Add the cloves powder, bay leaves, and the roasted and peeled chestnuts (keep apart one or two for decoration purposes). Bring the mixture to a boil, then reduce the heat to medium low and allow to simmer, covered, for about 30 minutes.
Remove from heat and take out the bay leaves.
Puree the soup with a blender until desired consistency is reached (you may want to completely puree it smooth or leave a few chunks, up to you!).
Over medium low heat, stir in the plantbased milk until heated through again.
Serve and add some leftover chestnut pieces for decoration and a pinch of chiliflakes to give it that extra kick!
- serves: 6
- preparation time: approx. 60 minutes