Name: Roast chestnut soup | World Cancer Research Fund
Prep time: 45
Cook time: 45 min
Yield: 6
Ingredients: 2 teaspoons olive oil 1 large shallot, chopped 1 stick celery, trimmed and sliced 400g unsweetened, cooked whole chestnuts 1 small potato, peeled and chopped 500ml reduced-salt stock (either vegetable or chicken) 1 teaspoon dried thyme 250ml semi-skimmed milk Freshly ground black pepper, to taste 1 tablespoon low-fat natural yoghurt Sprig fresh parsley, chopped (for decoration)

Home - Recipes and Healthy Eating - Roast chestnut soup

Chestnuts are a healthy addition to your Christmas table

45 minutes

Serves 6

Recipe by: Sarah Drabble | Nutritionist

Cooked, unsweetened chestnuts are available in vacuum packs and jars or frozen. Unlike most other nuts, chestnuts are low in fat. They also provide a good source of fibre.

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Recipe by: Sarah Drabble | Nutritionist

Cooked, unsweetened chestnuts are available in vacuum packs and jars or frozen. Unlike most other nuts, chestnuts are low in fat. They also provide a good source of fibre.

Rate

Print

Method

In a large saucepan, heat the olive oil over a medium heat. Cook the shallot for about 4 minutes, or until soft and clear in colour.
Add the celery, chestnuts, potato, stock and thyme, partially cover, and cook for about 25 minutes, until the potatoes and chestnuts are very soft. Transfer to a blender and blend until smooth.
Return to the saucepan and add the milk. Heat through over a medium heat. Season with black pepper.
Ladle into individual bowls and add a swirl of yoghurt to each. Garnish with parsley before serving.

Serving suggestion

Serve on its own or with warm, crusty wholemeal bread.

TOP TIP
This soup keeps for up to 3 days in the fridge. Once refrigerated, the soup becomes very thick. To achieve a consistency that’s to your liking, add water and warm through over a medium heat.