Vegetarian and Vegan Roasted Chestnut Soup
A comforting vegetarian roasted chestnut soup, perfect for fall and winter holiday gatherings.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Sauté minced carrot, celery, and onion in vegan margarine or oil in a large pot for 8 to 10 minutes until very soft.
-
Stir in vegetable broth, chopped fresh parsley, cloves, bay leaves, and roasted peeled chestnuts.
-
Bring to a boil, then reduce heat to medium-low and simmer, covered, for 30 minutes.
-
Remove from heat and discard the bay leaves.
-
Puree the soup to your desired consistency using a blender or food processor.
-
Return the pureed soup to the pot, stir in soy milk, and cook over medium-low heat until heated through.
-
Season generously with salt and pepper before serving.