I love chestnuts even more than my beloved pumpkin during fall and winter time and every year I can hardly wait to roast those chestnuts and savor them with every bite. I love to cook and bake with them as they’re incredibly versatile to use. You can add them to sweet cakes, hearty stews or enjoy them just as a snack. Apart from just being delicious, chestnuts are also a real superfood. They contain a lot of fibre and good carbs making them just really healthy, filling and good for our gut. They also contain a good amount of B-vitamins and micronutrients such as iron, copper and manganese. You can buy them pre-cooked and have them at hand for a nice soup or sweet treat.
In this recipe they take this fall favorite soup to the next level. Oranges add a tangy and fruity kick and take the chestnuts for a dance. This recipe is also a great starter for a festive meal – I’m already thinking Christmas or Thanksgiving here.
So all in all a great soup recipe that deserves a try. Since my daughters are somehow not too fond of soups ( don’t know why, who’s kids are the same?) there’s usually plenty for me and the hubs. But they love roasted chestnuts as much as I do so that’s a plus. Feed ’em all the good stuff while we can, right?
Have a beautiful Wednesday everyone!
Chestnut and orange soup
- 400 grams pre-cooked chestnuts
- 300 grams celery, diced
- 1 large onion, chopped
- 1 medium-sized carrot, diced
- 100 grams button mushrooms, halved
- 2 organic oranges, peel and juice
- 1 l vegetable stock
- 1-2 tbsp olive oil
- 400 ml coconut milk
- 1 tsp ground cinnamon
- salt and pepper
In a large pot heat olive oil and add onions, celery and carrots. Fry for a couple of minutes. Add mushrooms and fry for 2 more minutes. Add vegetable stock and bring to a boil.
Simmer until vegetables are almost cooked. Add chestnuts, cinnamon and coconut milk. Bring to a boil again.
Add the orange peel and juice. Season with salt and pepper. Blend with a hand blender or kitchen machine until creamy. Serve and enjoy!