Chestnut – the undiscovered superfood

by Julia Recker
This one here is for the colder days following the sunny time in India.
When I first tried this soup a week ago, I was visiting a dear friend and this meal happened without any expectations. We just craved something warming and simple after a cold day and long train ride. So we mixed this creamy soup and the result absolutely blew me away. ‚I haven’t had such a good meal in a long time, Helen!‘, I told my friend and I truly believed that. Porridge in the morning, salad the evening before and homemade bread were great but this soup was just brilliant.
Try it yourself, I think it’s one of the best and I’m in love with this fine color and taste. And besides that, the nutritional profile of chestnut really convinces me. High in dietary fiber and minerals, low in calories and fat and known to be beneficial for liver function. Plus: chestnuts are LOCAL in our area! So when in season, you can go for a walk and collect them yourself.

Frothy Chestnut Soup

serves 4

400 g chestnuts, vacuum-packed
1 onion
1 garlic clove
500 ml vegetable stock
150 ml white wine
200 ml oat milk 
1 handful sage leaves
1 tbsp coconut oil 


Start with roasting the sage leaves in coconut oil at medium heat. When brownish and crunchy place the leaves aside on a paper towel. Peel onion and garlic and cut them as well as the chestnuts in small pieces. Use the same pan as before with sage infused oil leftover to roast onion, garlic and chestnut. Roast for some minutes, then add vegetable stock and white wine. Let simmer for 15 minutes at medium heat. Add oat milk and blend until homogenous and frothy.
Serve in a bowl decorated with crispy sage leaves.



Enjoy warm and stay healthy!


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