Chestnut soup


Course: Soup
Servings for  4  persons
Calories per Serving: 221kcal


  • Rapeseed oil  1 tbsp
  • Onions  80 g
  • Garlic  2 cloves
  • Carrots  100 g
  • Celery  100 g
  • Chestnut flour (from the health food shop)  50 g
  • Vegetable stock (without yeast)  700 ml
  • Cream    100 g
  • Vinegar  3 tbsp
  • Flat-leaf parsley (chopped)  2 tbsp
  • Salt, pepper, thyme   


  • Wash vegetables. Peel the carrots, onion and garlic. Chop the carrots, celery, onions and garlic. Heat the oil in a saucepan and sauté the onions and garlic. Add the carrots and celery and sauté for 5 minutes. Add the chestnut flour and thyme. Add the vegetable stock. Boil the soup with the lid on for 10 minutes until soft. Puree the soup, and add cream and vinegar. Simmer again for 5 minutes. Season with salt and pepper and serve with parsley. 
    TIP: Instead of 50 g of chestnut flour, you can use 140 g of freshly peeled chestnuts. 

Nutritional values per Serving

Calories: 221kcalProtein: 2.9gPhenylalanine: 121mgTyrosine: 110mgLeucine: 194mgMethionine: 40mg
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