Healthy & Quick: Vegan Chestnut Soup

Try the delicious and healthy recipes from soup blogger Theresa von Wangenheim. This time: Vegan chestnut soup.

The German soup blogger Theresa von Wangenheim cooks broths, purees, and stews in all colors. She has now created over 200 recipes and posted them on her Instagram account "Sssssoupsssss" (with five "s") for others to try.

A delicious dish for the Advent season - completely without meat

Warming and filling: The chestnut soup is an absolute classic during the cold months. Good to know: Sweet chestnuts contain many important nutrients, provide energy, support the digestive system and can have a positive effect on heart health.

Ingredients for four people

Extra virgin olive oil
2 shallots, peeled and diced
2 cloves of garlic, peeled, finely chopped
400g chestnuts, pre-cooked and peeled
1 head of cauliflower, chopped

some brown miso paste

vegetable broth

sea salt & black pepper

1 leek, green part only, thinly sliced

Preparation:

Preheat the oven to 175 degrees.
Line a tray with baking paper, place the cauliflower florets on it, drizzle with a little olive oil and roast in the oven for about 45 minutes until golden brown.
Just before the cauliflower is ready: Heat olive oil in a large pot, sauté the shallots until translucent. Now add the garlic and let both stew for a few more minutes.
Toss the leek in olive oil and add it to the cauliflower in the oven. It takes about 10 minutes until it is crispy.
Now add the chestnuts (reserve two for topping), the roasted cauliflower, and the miso paste to the pot and let it all caramelize slightly.
Add enough broth so that the vegetables are well covered. Then let it simmer for about 15 minutes.
Now puree the soup, either in the food processor or with the hand blender. Season with salt and pepper.

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