Vegan chestnuts cream soup with black salt
In Europe we only know chestnuts only fresh baked from Christmas markets. Fortunately you can buy chestnuts pre-cooked all year round at the supermarket. Of course, they are not as fresh as they are at the Christmas markets, but they are still perfect for snacking and cooking. Those who try chestnut cream soup for the first time will be amazed by the intense, nutty and hearty tastes of chestnuts. Actually, I am always very critical of my own creations, but this vegan soup has really knocked me off my feet. I’m looking forward to your feedback.
Vegan Chestnuts soup recipe
Quantity: about 2 bowls
- 250 g boiled chestnuts (from the bag)
- 2 medium potatoes
- 1 packet of rice or soy cream
- 2 small ripe pears
- 1 clove of garlic
- 1/2 medium onion
- Pepper & black salt
- 1 tsp white wine vinegar, or white balsamic vinegar
- Cut the potatoes, pears and chestnuts into small pieces.
- Bring a pot of 2-3 cups of water to boil and add the potatoes. After 10 minutes add the pears and chestnuts and simmer for another 10 minutes until the potatoes are tender.
- Meanwhile, chop the garlic and onions and fry in a pan.
- Now drain half of the cooking water and put the rice cream / soy cream, with the garlic and the onions into the pot.
- All ingredients are now in the pot and you can mix evrything creamy with a blender.
- Season the soup and reheat briefly.
- You can easily make the pear chips in the oven at 230 degrees for about 30 minutes.
→ If the soup is too firm for you, add a little more liquid to thinner it.