Vegan Chestnut Soup

Name: Vegan Chestnut Soup
Ingredients: 1 ea large Onion, chopped; 1 ea Yam, peeled and cubed; 3 cloves Garlic, minced; 1 stalk Celery, chopped; 2 ea Apples, peeled and grated; 1/2 tsp Unrefined sea salt; 1 ea Red pepper, chopped; 2 ea Carrots, chopped; 3 Tbsp Olive oil; 4 cups Vegetable broth; 1/4 tsp Nutmeg, ground; 1 can Pumpkin puree; 1 can Chestnut puree; 1/4 cup maple syrup Maple syrup

October 1, 2006 Dorothy W. - Veg Entertaining

About

This recipe is full of fall harvest ingredients making it perfect for the soup course at your Thanksgiving or Christmas dinner. Although it is a plant-based dish, vegans and omnivores alike will enjoy it. Can be made two days ahead.

Ingredients

Onion, chopped		1 ea large
Yam, peeled and cubed		1 ea
Garlic, minced		3 cloves
Celery, chopped		1 stalk
Apples, peeled and grated		2 ea
Unrefined sea salt		1/2 tsp
Red pepper, chopped		1 ea
Carrots, chopped		2 ea
Olive oil		3 Tbsp
Vegetable broth		4 cups
Nutmeg, ground		1/4 tsp
Pumpkin puree		1 can
Chestnut puree		1 can
Maple syrup		1/4 cup maple syrup

Directions

In a large soup pot, saute the first 9 ingredients together over medium high heat for 10 minutes.
Add vegetable broth and nutmeg.
Bring to a boil, reduce to a simmer and cook until carrots and yams are soft.
Add pumpkin puree and simmer for 5 minutes.
Purée soup until smooth; return to pot.
Add chestnut puree and maple syrup.
Heat gently until well blended and serve.

Above photo by Pixaby, courtesy, Pexels.com.