Chestnut Fennel Soup
Chestnuts are a good source of dietary fiber and vitamin C.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Chestnut Fennel Soup
Ingredients
Instructions
-
Preheat the oven to 400°F (200°C). Cut a small slit in each chestnut and roast them on a baking sheet for 15-20 minutes. Peel and chop the chestnuts.
-
Heat olive oil in a large pot over medium heat. Add chopped fennel, onion, and garlic. Cook until softened, about 5 minutes.
-
Add the roasted chestnuts, vegetable stock, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
-
Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and fresh thyme.
-
Cook for an additional 5 minutes, then remove from heat and let it rest for 5 minutes.
-
Serve hot and garnish with additional fresh thyme if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
