Vegetable and chestnut soup

Published:

A rich and warming soup full of vegetable goodness, perfect for an evening snack, and can be stored in the freezer. I love a hearty thick soup, but this can be thinned to your liking. If you have any lovely Turkey juices or stock, this can be added to give a really rich flavour.

Prep time:
Cook time:
Total time:

Ingredients

large carrots: 2
parsnips: 4
onions: 2
cloves garlic: 4
butter: 20g
Merchant Gourmet tin chestnut purée: 435g
lemon juice: 1 tsp
dried rosemary: 1 heaped tsp
ground coriander: 2 tsp
ground black pepper: 1 tsp
vegetable stock cubes: 2
Cream and chopped parsley, to serve: as required
Crispy chopped bacon: optional

Directions:

  1. Dice onion and chop garlic. Melt butter in a large saucepan and sweat the onions and garlic until soft.
  2. Dice carrots and parsnips into medium chunks. Add to the saucepan an toss well. Add 50 ml water and leave for 10 minutes to simmer, stirring occasionally. Stir in coriander, rosemary and black pepper and cook for 2 minutes.
  3. Keeping heat low, add 1 litre water, chestnut purée and vegetable stock cubes. Stir well and simmer over a low heat for 15 minutes until all the vegetables feel tender.
  4. Remove from heat and blend the mixture to a smooth soup.
  5. Season to taste and thin if required with milk or water.
  6. To serve, drizzle with a swirl of cream and sprinkle with chopped parsley and crispy bacon.