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–+ servings
Chestnut Rosemary Soup

Chestnut Rosemary Soup

Discover the magic of Chestnut Rosemary Soup, a creamy and comforting dish perfect for chilly days. Easy to make, gluten-free, and vegan-friendly!
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Prep Time 5 minutes
Cook Time 26 minutes
Total Time 31 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 sliced onion
  • 1 pound chopped chestnuts
  • 2 teaspoons fresh rosemary
  • 2.5 cups water
  • 1 vegetable bouillon cube
  • 1.5 cups milk (dairy or plant-based)
  • 8 whole chestnuts for garnish
  • 1 tablespoon butter
  • to taste salt
  • to taste freshly ground black pepper

Equipment

  • Large pan
  • Immersion blender
  • Small skillet
  • Wooden spoon
  • Measuring cups

Method
 

  1. Heat a drizzle of olive oil in a large pan over medium heat. Add the sliced onion with a pinch of salt and cook for about 4 minutes until soft and golden.
  2. Toss in the chopped chestnuts and cook them for another 2 minutes.
  3. Pour in the water and sprinkle in the rosemary. Bring the mixture to a boil, then reduce the heat.
  4. Dissolve the vegetable bouillon cube into the simmering liquid. Stir well and simmer for 15 minutes.
  5. Remove the pot from heat and use an immersion blender to puree the soup until smooth.
  6. Pour in the milk and return the pot to low heat. Cook for 5 more minutes, stirring occasionally. Season with salt and pepper to taste.
  7. In a small pan, melt the butter over low heat. Add the whole chestnuts with a pinch of salt and toast them for 10 minutes until golden brown.
  8. Ladle the hot soup into bowls and top each serving with the toasted chestnuts.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 7gFat: 12gSaturated Fat: 6gCholesterol: 20mgSodium: 400mgPotassium: 450mgFiber: 5gSugar: 4gVitamin A: 250IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

This soup stores well in the fridge for up to 3 days and can be frozen for up to 3 months. Reheat gently, adding a splash of milk to adjust consistency if needed.
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