With the cooler weather and a distinct chill in the air it’s time for the warmth and nourishment of chestnut soup. I usually make our family favourite a classic chestnut soup with onion, leek, celery, potato and chestnuts of course! Here is the link to the recipe
But I was feeling adventurous and our new neighbours mantra was ringing in my ears ….”I’m putting chestnuts in everything”…so I decided to make a sweet potato, coconut cream and chestnut soup.
The soup was a big hit….filled us all up for dinner and our kids (aged 7 and 8) devoured the soup and asked for more! The chestnuts thicken the soup add a creamy nutty flavour and make the soup both nourishing and filling.
Sweet Potato, Chestnut and Coriander Soup
500g Sweet Potato (peeled and diced)
700g Fresh Chestnuts
4 French Shallots (finely diced)
30 ml Olive Oil (I used Cobram Estate Garlic infused olive oil)
Lemon grass (I used Gourmet Garden lemon grass paste – 1 teaspoon) – equivalent to 1 tablespoon of chopped fresh lemon grass
Bunch of Fresh Coriander (stems and leaves chopped) Reserve a few leaves for garnish
400ml Can Coconut Milk
1 litre Chicken Stock
Salt and Pepper
Score the chestnuts, roast and peel.
Fry the shallots, lemon grass and coriander in the olive oil.
Add the sweet potato and chestnuts, cook for about 5 minutes. Add the coconut milk and chicken stock, bring to the boil then simmer for 10 minutes.
Season and serve garnished with some coriander leaves.
Serves four hungry chestnut pickers.
This soup is gluten free, packed with beta-carotene (Vitamin A), contains Vitamin C, lots of fibre, Vitamin B6 and Vitamin D just to name a few….this soup is good for you.