SEASONAL CHESTNUT MUSHROOM SOUP
Making your own soup is so easy. And tastes so much better than the pre-packed and wrapped liquids you can buy at the supermarket!
Add some extra vegetables / beans / nuts / seeds / rice / noodles or anything else to make your dinner extra satisfying.
Grill a few slices of bread, choose your favourite bread spread and dine away.
Enjoy your evening 🥘!
800 g (1,9 pounds) chestnut mushrooms
800 ml (3.3 cups) vegetable broth
250 ml (1 cup) plant based cooking cream
2 small red onions
2/3 garlic cloves
6 big fresh sprig of thyme
salt & pepper, to taste
extra needed: frying pan, measuring cups & spoons, scale, knife, cutting board, food processor or (hand)blender, soup pot serves: 2-4 persons
Preheat a frying pan over medium-high heat.
Peel and finely chop the garlic gloves and red onions.
Add to the frying pan with 1 tablespoon of oil. Reduce heat to medium-low and bake for 5-10 minutes.
Rinse and clean the chestnuts. Roughly chop all chestnuts and add to the frying pan. Bake the mixture until golden brown.
When golden brown, add everything to a food processor or use a hand blender.
Add 1/3 of the vegetable broth, cooking cream, thyme and salt & pepper. Process until smooth.
Pour the mixture in a large soup pot. Add the remaining vegetable broth and bring to boil for 10-15 minutes. Add extra thyme, salt or pepper if desired.
Serves immediately and store leftover soup in fridge upto 3 days.