Few dishes can rival the comforting warmth that a hearty soup brings, and if you’re on the hunt for that ultimate comfort, Spanish soup recipes have your back.
The vegan chestnut soup is a delicious blend of earthy flavors and creamy texture, making it a comforting choice for any occasion, especially if you follow a vegan diet.
To learn more about it, scroll down the article and you will find how to make chestnut soup from scratch, with the best tips for storing, serving, and customizing this soup.
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Background of the Dish
The history of chestnut soup dates back centuries, originating in regions where chestnuts were abundant, particularly in Europe, and the traditional Spanish version had some sort of meat, like chorizo on top.
Similar to the classic Spanish lentil soup with ham, this beloved Andalusian also went through some changes to adapt to modern dietary preferences, ensuring that vegan people could enjoy it too.
Nowadays you can find dozens of vegan or vegetarian Spanish recipes, such as the Spanish potato soup or the vegan Spanish rice, but the chestnut soup holds a special place due to its unique blend of earthy chestnuts and aromatic spices.
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Things You’ll Need for Vegan Chestnut Soup
To prepare this fantastic Spanish recipe you will need roasted chestnuts, vegetable broth, onion, garlic cloves, mushrooms, carrots, potato, and olive oil as the main ingredients.
Besides that, you will need a blender, immersion blender, or food processor so that the vegan chestnut soup reaches the desired consistency.
Ingredients
- 500g chestnuts, roasted and peeled
- 4 cups (1 liter) vegetable broth
- 200g mushrooms (e.g., cremini or button mushrooms)
- 1 onion
- 2 garlic cloves
- 1 leek
- 2 carrots
- 2 celery stalks
- 1 potato
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil
How to Make Vegan Chestnut Soup – Step by Step Guide
- For the first step in this cream of chestnut soup recipe, roast the chestnuts in the oven until the shells split open. Peel them and set them aside. You can skip this step as long as you buy roasted and peeled chestnuts.
- Now, peel and chop the potato, carrots, and onions into small pieces. Cut the leek and celery into small slices. Wash and slice the mushrooms, also peel and mince the garlic cloves.
- After that, grab a large pot and heat some olive oil over medium heat. Add the chopped onion, garlic, leek, carrots, celery, and potato. Sauté until the vegetables are softened, about 10 minutes.
- To continue with this roasted chestnut soup recipe, add the sliced mushrooms to the pot. Cook them until they release their moisture and start to brown, about 7 minutes.
- Then, add the roasted chestnuts to the pot along with the smoked paprika, ground cumin, and dried thyme. Stir well to combine and let the spices toast for a minute or two.
- Now is the time to pour in the vegetable broth, ensuring all the vegetables and chestnuts are submerged. Bring the roasted chestnut soup to a simmer and let it cook for about 25 minutes, or until all the vegetables are tender.
- With the help of an immersion blender (or transfer the soup in batches to a blender), blend the vegan chestnut soup until smooth. Be careful when blending hot liquids.
- After that, taste the easy chestnut soup and adjust the seasoning with salt and pepper according to your preference.
- To finish this chestnut soup recipe, pour the soup into bowls. Optionally, top your vegan chestnut soup with fresh chopped parsley, toasted bread, or chopped nuts.
Substitution of Ingredients
The vegan chestnut soup only calls for a few basic ingredients, but don’t hesitate to make some replacements or additions based on your preferences.
For example, when it comes to the vegetables in this recipe for chestnut soup, if you don’t have leeks on hand, you can use extra onions or shallots.
Besides that, if you’re out of carrots, you can substitute them in this mushroom and chestnut soup with sweet potatoes or parsnips for a slightly different flavor profile.
A way of spicing things up in vegan or vegetarian chestnut recipes is by including ingredients like chili flakes, smoked paprika, or a splash of hot sauce for an extra kick.
If you don’t follow a vegan diet, then we encourage you to draw inspiration from other vegetarian recipes with chestnuts and add ingredients like cream, cheese, or even bacon for additional richness and depth of flavor.
Give a go to our latest recipes for pumpkin and sweet potato soup, Spanish pumpkin soup with chicken or Spanish pumpkin carrot soup.
The Spanish pumpkin soup without cream is also a vegan soup recipe that you can try or the tomato pumpkin soup from Spain as well.
Tips on Serving Vegan Chestnut Soup
Once you finish making the vegan chestnut mushroom recipe you will have an amazing hot soup ready to be served as a main dish.
First, you can top this vegan chestnut soup with chopped and toasted walnuts, almonds, peanuts, or some delicious bread croutons for added texture and flavor.
Soup with chestnuts in general goes really well with ingredients that add freshness, so you can top this soup with chopped parsley, dill, cilantro, or basil.
If you don’t follow a vegan diet and you want to play with the toppings, then you can copy the chestnut and chorizo soup and add some protein with chopped and cooked chorizo, bacon, or chicken.
Besides chestnut soup recipes, other amazing Andalusian dishes have vegan versions that you can use to pair this dish, such as the tortilla de patatas or vegan potato croquettes.
How to Store Vegan Chestnut Soup
The chestnut cream soup can be stored in the fridge or freezer, depending on our preference and how soon you plan to consume it.
First, you can store the vegan chestnut soup for up to 3 days in an airtight container in the fridge (before storing, let it cool to room temperature).
If you want to store the chestnut soup for longer periods, portion it into freezer-safe containers and store it in the freezer for up to 3 months (remember to thaw it in the fridge overnight before reheating and serving).
To reheat the vegan chestnut soup, simply transfer the desired portion to a saucepan and gently warm it over medium-low heat, stirring occasionally to ensure even heating, or you can do it in the microwave in 1-minute intervals.
Are you a meal prep enthusiast? Then we have more Andalusian recipes for you, such as the decadent Spanish pumpkin soup, the refreshing cold pumpkin soup, and the hearty Spanish vegan bean soup.
Recipe Card: Vegan Chestnut Soup
Vegan Chestnut Soup Recipe
Few dishes can rival the comforting warmth that a hearty soup brings, and if you're on the hunt for that ultimate comfort, Spanish recipes have your back.
The vegan chestnut soup is a delicious blend of earthy flavors and creamy texture, making it a comforting choice for any occasion, especially if you follow a vegan diet.
To learn more about it, scroll down the article and you will find how to make chestnut soup from scratch, with the best tips for storing, serving, and customizing this soup.
Ingredients
- 500g chestnuts, roasted and peeled
- 4 cups (1 liter) vegetable broth
- 200g mushrooms (e.g., cremini or button mushrooms)
- 1 onion
- 2 garlic cloves
- 1 leek
- 2 carrots
- 2 celery stalks
- 1 potato
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil
Instructions
- To start making the creamy chestnut soup, roast the chestnuts in the oven until the shells split open. Peel them and set them aside. You can skip this step if you buy roasted and peeled chestnuts.
- Peel and chop the potato, carrots, and onions into small pieces. Cut the leek and celery into small slices. Wash and slice the mushrooms, also peel and mince the garlic cloves.
- In a large pot, heat some olive oil over medium heat. Add the chopped onion, garlic, leek, carrots, celery, and potato. Sauté until the vegetables are softened, about 8-10 minutes.
- Add the sliced mushrooms to the pot. Cook them until they release their moisture and start to brown, about 7 minutes.
- Add the roasted chestnuts to the pot along with the smoked paprika, ground cumin, and dried thyme. Stir well to combine and let the spices toast for a minute or two.
- Pour in the vegetable broth, ensuring all the vegetables and chestnuts are submerged. Bring the soup to a simmer and let it cook for about 25 minutes, or until all the vegetables are tender.
- Once the vegetables are cooked through, use an immersion blender or transfer the soup in batches to a blender and blend the vegan chestnut soup until smooth. Be careful when blending hot liquids.
- To continue with this vegan chestnut soup recipe, do a taste test and adjust the seasoning with salt and pepper according to your preference.
- For the final step in the best chestnut soup recipe, ladle it into bowls. Optionally, top your soup with fresh chopped parsley, toasted bread, or chopped nuts.
Notes
Similar to most vegan chestnut recipes, a great way of adding more flavor is to sauté the vegetables with aromatic herbs and spices, such as rosemary, thyme, and bay leaves.
If you don't follow a vegan diet, then you can turn it into a vegetarian chestnut soup and add more creaminess with heavy cream or coconut milk.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 315Total Fat 8gSaturated Fat 4gCholesterol 0mgSodium 588mgCarbohydrates 60gFiber 1gSugar 4gProtein 3g
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