Chestnut Soup Recipe Vegan: Easy, Creamy, and Delicious

As the crisp air of autumn settles in, nothing beats the comforting warmth of a rich, creamy soup. Chestnut soup stands out as a seasonal favorite, with its naturally sweet and earthy flavor that evokes the essence of fall.

This vegan chestnut soup recipe is not only hearty and delicious but also incredibly easy to make, perfect for cozy dinners or elegant entertaining. Using simple plant-based ingredients, this soup delivers a velvety texture and a depth of flavor that will satisfy vegans and non-vegans alike.

Whether you’re new to chestnuts or a longtime fan, this soup is a delightful way to enjoy one of nature’s most versatile nuts.

In this post, I’ll guide you through a step-by-step process to create a luscious vegan chestnut soup that’s perfect for chilly days. Plus, I’ll share tips on variations, nutrition facts, and serving ideas to make this recipe your new favorite fall staple.

Let’s dive into the magic of chestnuts!

Why You’ll Love This Recipe

This vegan chestnut soup is a celebration of simplicity and flavor. Here’s why it deserves a spot in your recipe collection:

• Rich and Creamy Texture: Without dairy, this soup achieves a luscious creaminess thanks to pureed chestnuts and coconut milk.
• Natural Sweetness: Roasted chestnuts bring a subtle sweetness that balances savory spices perfectly.
• Simple Ingredients: Made with pantry staples and fresh produce, it’s easy to prepare any day of the week.
• Vegan and Allergy-Friendly: No animal products or common allergens like nuts (besides chestnuts), making it accessible for many diets.
• Make-Ahead Friendly: This soup tastes even better the next day and freezes well for future meals.

Ingredients

• 400g cooked chestnuts (fresh roasted or vacuum-packed)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 stalks celery, chopped
• 750ml vegetable broth
• 200ml canned coconut milk (full fat for creaminess)
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp ground nutmeg
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish (optional)
• 1 bay leaf

Equipment

• Large soup pot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon or spatula
• Immersion blender or countertop blender
• Measuring cups and spoons
• Ladle for serving

Instructions

1. Prepare your ingredients: If using fresh chestnuts, roast them beforehand and peel off the shells. Dice the onion, chop the carrots and celery, and mince the garlic.
2. Sauté the aromatics: Heat olive oil in your soup pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 7 minutes until softened, stirring occasionally.
3. Add garlic and herbs: Stir in the minced garlic, dried thyme, and bay leaf. Cook for another 1-2 minutes until fragrant.
4. Add chestnuts and broth: Pour in the cooked chestnuts and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes to let the flavors meld.
5. Blend the soup: Remove the bay leaf. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer batches to a blender and blend until silky.
6. Add coconut milk and season: Stir in the coconut milk and ground nutmeg. Season with salt and pepper to taste. Warm the soup gently over low heat for 5 minutes but do not boil.
7. Serve and garnish: Ladle into bowls and garnish with fresh parsley if desired. Serve warm with crusty bread or your favorite vegan crackers.

Tips & Variations

“For extra depth, try roasting your chestnuts and vegetables before simmering, or add a splash of white wine when sautéing the aromatics.”

• Chestnut prep: If fresh chestnuts are unavailable, canned or vacuum-packed cooked chestnuts work perfectly and save time.
• Make it smoky: Add a small pinch of smoked paprika or a dash of liquid smoke for a subtle smoky undertone.
• Herbs: Experiment with rosemary or sage instead of thyme for a different herby twist.
• Thickener options: For a thicker soup, add a peeled, chopped potato or a small apple to the pot before blending.
• Nut-free alternative: Use oat milk or unsweetened almond milk instead of coconut milk if you prefer a milder flavor.
• Spice it up: A pinch of cayenne or crushed red pepper flakes adds warmth without overpowering the chestnut’s natural sweetness.

Nutrition Facts

Serving Suggestions

This vegan chestnut soup pairs wonderfully with a variety of sides and toppings. Here are some ideas to elevate your meal:

• Serve with warm, crusty artisan bread or vegan garlic bread for dipping.
• Top with roasted pumpkin seeds or toasted chestnuts for crunch.
• A drizzle of truffle oil or a swirl of cashew cream adds extra luxury.
• Pair with a fresh, crisp salad like a fennel and apple slaw to balance the richness.
• Try alongside our Thelma Sanders Squash Recipe for a full autumnal feast.

Conclusion

Whether you’re looking for a hearty lunch or a sophisticated starter for dinner, this vegan chestnut soup is a perfect choice. Its creamy texture and subtle sweetness make it a comforting, nourishing dish that’s ideal for chilly days.

Plus, it’s versatile enough to adapt to your flavor preferences and dietary needs. By using wholesome ingredients and simple techniques, you can create a soup that feels both indulgent and healthful.

Don’t forget to explore other seasonal recipes like our Pickled Cherry Pepper Recipe or the delicious Pecan Crackers Recipe to round out your menu. Enjoy the cozy flavors of the season with this wonderful chestnut soup!

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