Creamy Vegan Chestnut Soup
Celebrate the start of spring with this creamy vegan chestnut soup!!!
I am a huge lover of chestnuts but I have never before tried chestnut soup before :O . I find them to be so comforting and warm. They bring forth very fond memories of chestnuts roasting in the open fire around the holidays. So when I was at the grocery store last time and saw that they were selling chestnuts I figured that it was time to try my hand at a chestnut soup.
After scrolling through tons of different recipes on pinterest, I realized that all the soups out there required way more chestnuts than I had on hand and I had no desire to go back out into the cold to get more. So I began experimenting and so this decadent creamy vegan chestnut heaven was born!
I had 2 leeks on hand, some baby potatoes and the chestnuts.
I thoroughly cleaned the leeks and chopped them up into 1 inch pieces. Then I placed the chopped leeks into a dutch oven and added some olive oil. Set aside.
Then, I pierced the chestnuts (not shown below) with a pairing knife so that they don’t explode in the oven. This has happened to me before and trust me it’s not fun to clean chestnuts that are lodged into every corner of the oven after explosion. It’s like a chestnut war zone! So make sure to make a good long incision in each and every chestnut or you will be sorry! LOL
Then place them in an oven safe dish, I used my cast iron pan.
Wash the baby potatoes and coat them evenly in olive oil, pink Himalayan sea salt and freshly cracked black pepper in an oven safe dish for broiling on high for 15 mins or so.
To save time, you can broil the potatoes on the top rack and place the chestnuts on the lower rack at the same time.
Just before you are ready to remove the chestnuts and potatoes, begin sautéing the leeks on low-medium heat in a dutch oven (or any oven safe pot). Make sure to mix the leeks so they get evenly sautéed. This step will took about 15 minutes.
Once everything is done, let the chestnuts cool and remove the chestnut meat from the shell and set aside.
Once the potatoes are nice and broiled, add them to the leeks and, using a masher, mash them all together then add the chestnuts and 3-4 cups of water, vegetable or chicken broth. It’s better to add less then add some more as the cooking continues.
Simmer for 10 minutes then using a hand blender, blend the soup into a cream-like consistency.
Cover and place into a 400 degree preheated oven for 20 minutes. This step is not mandatory but I find it brings the flavour to the next level.
Remove from oven and if you desire the soup to be even creamier, blend some more.
Additionally, and this is by no means mandatory, add some Sichuan pepper. This pepper brings the most refined heat to the soup.
Add some freshly grated vegan parmesan, freshly cracked black pepper and enjoy! 😉
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
- 2 lbs small, thin skinned potatoes (washed and skin on)
- 2 leeks
- 25-30 chestnuts
- salt and freshly cracked pepper to taste
- Olive oil for coating the potatoes and sautéing leeks
- Optional: Sichuan peppercorns
- Coat the potatoes in olive oil, freshly cracked black pepper and salt (I used pink Himalayan salt).
- Broil on high for 25 minutes.
- Make a cross in each chestnut to make sure they do not blow up and place on a lower rack below the potatoes.
- Clean the leeks and sauté on low-medium heat with a pinch of salt and freshly cracked black pepper.
- Once the chestnuts are nice and cooked, remove the meat from the shells and set aside.
- Once the potatoes are broiled, add them to the leeks and, using a masher, mash them all together then add the chestnuts and 3-4 cups of water, vegetable or chicken broth. It's better to add less then add some more as the cooking continues.
- Simmer for 10 minutes then using a hand blender, blend the soup into a cream-like consistency.
- Cover and place into a 400 degree preheated oven for 20 minutes. This step is not mandatory but I find it brings the flavour to the next level.
- Remove from oven and if you desire the soup to be even creamier, blend some more.
- Additionally, and this is by no means mandatory, add some Sichuan pepper. This pepper brings the most refined heat to the soup.
- Add some freshly grated parmesan (non-dairy parmesan for vegan option) and freshly cracked black pepper