400 g vacumed packed or tinned chestnuts
1 large onion finely chopped
2 cloves of garlic or garlic flakes
1 small leek
1 large sweet potato or a big chunk of butternut squash
2 sticks of celery, stringed and chopped plus a few leaves
2 bay leaves
1 tsp tomato paste
1/1.25 litres of vegetable stock or water
2 tbs of olive oil or corn oil
150 ml of soya or oatly cream
a knob of vegan spread
salt & pepper
Melt the oil in a big pot and gently sweat the onions (leek), garlic and celery. Do not over brown.
Add the diced sweet potato(or squash) and continue to cook for another few minutes. Add the chestnuts to the vegetables.
Add the stock, bay leaves, celery leaves, and tomato paste. Season to taste. Simmer for approx.20 - 25 minutes.
Discard the bay leaves and remove some of the stock before blending in a FP or with a hand blender.
Add a knob of vegan butter and the cream and extra stock if necessary. Adjust the seasoning with some freshly milled pepper and more salt if required.
Tip : You can omit the celery leaves. You may also add some chopped chestnuts and drizzle a tiny bit of evo or pumkin oil over the soup.
Serve with toasted wholemeal pitta bread.
1 large onion finely chopped
2 cloves of garlic or garlic flakes
1 small leek
1 large sweet potato or a big chunk of butternut squash
2 sticks of celery, stringed and chopped plus a few leaves
2 bay leaves
1 tsp tomato paste
1/1.25 litres of vegetable stock or water
2 tbs of olive oil or corn oil
150 ml of soya or oatly cream
a knob of vegan spread
salt & pepper
Melt the oil in a big pot and gently sweat the onions (leek), garlic and celery. Do not over brown.
Add the diced sweet potato(or squash) and continue to cook for another few minutes. Add the chestnuts to the vegetables.
Add the stock, bay leaves, celery leaves, and tomato paste. Season to taste. Simmer for approx.20 - 25 minutes.
Discard the bay leaves and remove some of the stock before blending in a FP or with a hand blender.
Add a knob of vegan butter and the cream and extra stock if necessary. Adjust the seasoning with some freshly milled pepper and more salt if required.
Tip : You can omit the celery leaves. You may also add some chopped chestnuts and drizzle a tiny bit of evo or pumkin oil over the soup.
Serve with toasted wholemeal pitta bread.
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