Chestnut soup

Ingredients

• 500 grams chestnuts
• 2 stalks of Leek
• 2 Onions
• 3 cloves of garlic
• 2 litres of Vegetable broth
• 100 ml Plantbased creme (soy, oat,...)
• Pepper (to taste)
• Salt (to taste)
• Coconut oil, to stove

Instructions

1. 1

   Preheat the oven to 175 ° C. Cut...: Preheat the oven to 175 ° C. Cut the chestnuts in half. Spread them on a baking tray (make sure they are not on top of each other) and let roast for 7 minutes. Stir them with a wooden spoon and roast for another 7 minutes (or until they burst open slightly). Remove from the oven and allow to cool. Then remove the peel and the membrane. The latter is now also very easy.

2. 2

   Peel the onion and garlic and chop into...: Peel the onion and garlic and chop into coarse pieces. Rinse the leek thoroughly and cut into thin slices.

3. 3

   Heat oil in a pot and simmer the...: Heat oil in a pot and simmer the onion for 2 minutes. Add the leek and garlic and continue stirring for 4 minutes.

4. 4

   Add the peeled chestnuts and pour over the...: Add the peeled chestnuts and pour over the broth. Add the plantbased cream. Bring to the boil and then turn the heat down immediately. Let the soup simmer gently for 20-25 minutes. Mix the soup smoothly using the handheld mixer. Warm again and season to taste with salt and pepper. Finish with some finely chopped parsley, finely chopped chestnuts and an extra dash of olive oil.