Warming Chestnut Soup

Ayurvedic medicine has used chestnuts, for their medicinal properties for centuries.

Chestnuts are heavy, warming and sweet in taste. They are also astringent so in excess can aggravate VATA. This recipe is adjusted to balance all Doshas.

Chestnuts are a good source of fibre vitamins, and minerals, including vitamin C, potassium, and magnesium. They are also low in fat and calories, making them a healthy addition to a balanced diet.

6 servings

Ingredients

1 tbsp Butter (Or ghee)

1 Yellow Onion (Sliced)

1/4 Leeks (Just the white part about 10 cm)

1 tbsp Ginger (Finely diced)

2 clovesGarlic

2 Carrots(peeled and chopped)

1/2 cup Celery Root (diced)

1 Yellow Carrots

1 Parsnip (chopped)

3 cups Vegetable Broth (750 litres )

Sea Salt & Black Pepper (to taste)

200 grams Chestnuts (Bio cooked and shelled)

1/8 tsp Black Peppercorns (about 6)

1/4 tsp Cinnamon

1/8 tsp Cayenne Pepper (Optional )

1 cup Water

1/4 cup Unsweetened Almond Milk

Directions

Wash, peel and dice all the vegetables. In a soup pot add the butter the pepper corns and add the onions and garlic once they become translucent and lightly brown add the other diced vegetables. Sauté for about 5 minutes.

Add the vegetable broth, ginger and cook on medium heat for 20 minutes.

Add the chestnuts, salt, pepper, cayenne pepper and cook for another 10 minutes. With a hand held blender puree the mixture. Now add the remaining water so the soup has a silky smooth consistency. Return to the stove add cinnamon. Garnish with a few tsps of non dairy milk when you serve.