Silky smooth and creamy chestnut soup. Vegan.
- Extra Virgin Olive Oil – 2 Tbsp
- White Onion – 1, chopped
- Garlic cloves – 2, minced
- Celery – 1 cup, chopped
- Bay Leaf – 1
- Nutmeg – pinch
- Fresh Thyme – 2-3 tsp
- Salt and Pepper – To taste
- Vegetable stock – 4 cups
- Potato – 1, diced
- Chestnut Puree – 1 can, 439 grams
- Cashew Cream: –
- Raw cashews – 1/2 cup
- Water – 1/4 cup
Prepare cashew cream. In a blender, add cashews an
d water until smooth. Best done in a Vita-mix or other high-powered blender. Set aside.
In a saucepan, heat olive oil. Add onion, garlic, and celery, and cook over medium heat until translucent. Add the bay leaf, nutmeg, salt and pepper, vegetable stock, potato, and chestnut puree. Bring to a boil, and let simmer for 30 minutes. Remove the bay leaf, and process in a blender, until smooth. Stir in cashew cream. Divide into bowls, and garnish with fresh thyme, and cashew cream. Enjoy!