Chestnut soup

A soft, comforting winter velouté made with chestnuts and scented with bay. Smooth and naturally sweet, it is a warming seasonal supper, ideal for cold evenings.

Preparation: 10 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Very easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 172 kcal · 3 g protein · 26 g carbohydrate · 5 g fat

Ingredients

• 400 g of cooked chestnuts
• 1 onion
• 1 carrot
• 1 stick of celery
• 1 bay leaf
• 1 tbsp olive oil

Method

1. Soften the onion, carrot and celery.
2. Add the chestnuts, the bay leaf and water or stock.
3. Cook for 20 minutes.
4. Remove the bay leaf and blend until smooth.

Nutritional benefits

Chestnuts are rich in complex carbohydrate, fibre and minerals (potassium, magnesium), and are naturally gluten-free. More nourishing than many vegetables, they make a comforting, gentle velouté that is naturally sweet without any added sugar. A warming, 100% plant-based seasonal supper.

Variations and substitutions

• With coconut milk or a little milk for extra creaminess.
• With mushrooms (ceps) for an autumn duo.
• With smoked tofu pieces on top.
• With celeriac as well.

Storage and making ahead

Keeps for 4 days and can be frozen. It thickens as it cools.

💡 Good to know

The chestnuts alone give sweetness and a smooth texture: you need no cream or sugar in this soup.

Read more

Discover more vegetarian recipes · vegan recipes · gluten-free recipes · healthy & balanced recipes.

The foods in this recipe: chestnuts · onion · carrot · celery · bay.

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