Golden Chestnut Soup

(from jspyrii’s recipe box)

Source: Vegan Lunch Box

Cook time: 40 minutes
Serves 4 people

Categories: Soup


  • 1 pound fresh chestnuts
  • 4 large garlic cloves, unpeeled
  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 3/4 teaspoon salt (or to taste)
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon white pepper


  1. Preheat the oven to 475 degrees.

  2. Cut an “x” in the shell of each chestnut with a sharp paring knife.

  3. Arrange the chestnuts on a baking sheet with the unpeeled garlic cloves.

  4. Roast for 20 minutes, until the outer shell has pulled slightly away from the chestnut and the shell and inner skin peel away easily.

  5. Remove the outer shell and inner skin of each chestnut and place them in a bowl.

  6. Work quickly while the chestnuts are still hot (hold them with a kitchen towel if they are too hot to touch).

  7. Squeeze the roasted garlic out of the garlic cloves and add it to the bowl with the chestnuts. Set aside.

  8. In a medium saucepan, heat the olive oil over medium-high heat.

  9. Add the onion, carrot, celery, thyme, and bay leaves.

  10. Saute, stirring often, until the onion is translucent, about 5 minutes.

  11. Add the chestnuts and garlic and 4 cups of water.

  12. Bring to a boil, lower the heat and simmer, covered, until the carrots are tender, about 10 minutes.

  13. Remove from heat.

  14. Remove the thyme sprigs and bay leaves and let the soup cool slightly.

  15. Transfer the soup to a blender, in batches if necessary, and puree until the soup is completely smooth.

  16. Pour the soup into a clean saucepan and add the salt, nutmeg, and white pepper.

  17. Warm over medium-low heat, stirring.

  18. Thin with water or broth as desired. Taste for salt and serve.

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