Nourishing Chestnut Soup

This recipe was inspired by a trip to Eibingen Abbey. While the nuns did not relinquish their chestnut soup recipe, I’m happy to share the one I whipped up in my kitchen.  I hope this hearty nourishing soup finds a seat at your table and brings comfort where it’s needed. This is Autumn’s bounty in a bowl ~

Servings: 6

Ingredients

-1 Tbsp vegan butter (or oil)

-2 shallots chopped

-1 large leek chopped 

-1 large carrot chopped

-1 lb. potatoes cubed

-500g shelled roasted chestnuts (reserve a few for garnish)

-6 cups vegetable broth

-¼ tsp ground cloves

-1 tsp ground celery 

-¼ tsp ground ginger

-1 tsp salt

-100g soft tofu

-1 Tbsp maple syrup

-Handful of chives (for garnish)

Instructions:

1. Melt the butter/oil in a large pot. Add shallots, leeks and carrots. Sauté the vegetables for approximately five minutes.
2. Add potatoes, chestnuts, broth and seasonings. Bring to a boil, then simmer for 25 minutes. When potatoes easily split with a fork, puree soup with an immersion blender, then add tofu and continue pureeing until smooth and creamy.
3. Garnish with chopped chives and reserved crumbled chestnuts. Enjoy ~

*Note: Be sure after chopping leeks to rinse in cold water to remove dirt/sand.