I created this Chestnut Soup recipe to bring the fall flavors of chestnuts into our home. When I cook this recipe, our entire kitchen smells like fall.
This Medical Medium friendly, savory soup will warm you to the core!
Muneeza’s Chestnut Soup
- 5 Cups healing broth or Bonafide Provisions no salt added veggie broth
- 2 Tbsp healing broth
- 1 medium sized Japanese sweet potato diced
- 4 celery stalks chopped
- 5 shallots chopped
- 3 Cups porcini mushrooms
- 4 garlic cloves chopped
- ½ tsp garlic powder
- 5 Cups organic chestnuts
- 3 bayleaf's
- ½ tsp nutmeg
- 2 sprigs thyme
- 1 tsp veggie pepper (by Frontier Organics)
- ½ Cup coconut milk (optional)
- sea salt to taste (optional)
- Place your chestnuts on a baking tray and bake at 350 F (180 C) for 5 -10 minutes until slightly roasted.
- Add the chopped shallots and garlic to the pot and sauté in 1 cup of healing broth until both are soft. Then add the celery, potatoes, sweet potato, 2 cups of mushrooms and add the broth and the bayleaf. Keep 2 tbsp of the broth for later use. If you do not have porcini mushrooms, you can use baby bella mushrooms or shiitakes. To me, the porcini mushrooms add the best flavor to the recipe!
- If you do not have healing broth ready in the fridge, you can use the salt free broth by @bonafideprovisions as another great healthy option. To the broth you can add the nutmeg thyme and veggie pepper.
- After you let the broth cook for about 5 - 7 minutes, then add the chestnuts. You will use a hand blender to blend the soup - but before you do that, take the bayleaf out of the soup. It’s not a big deal if you don’t get it all out, but it has a better texture without bayleaf blended in!!!!
- Once you have removed the bay leaf, use a hand blender to blend all the veggies and chestnuts together.
- Next you add the coconut milk as a finishing to the soup. The coconut milk is optional - you can use even a VERY small amount like a couple of tablespoons and it adds a lot of flavor. Of course, you are welcome to leave it out entirely as well - the soup is pretty yummy and creamy without it.
- Sauté the remaining 1 cup of the mushrooms and 2 tbsp of broth and the little garlic powder. Keep this aside to garnish on top of the soup right before serving.
- Top with the extra sautéd mushrooms to serve.
Have you tried my Potato Asparagus Soup? As always, please let us know what you think of this recipe in the comments!
To your health & happiness,