Vegan Chestnut Soup
VN, GF, SF

Ingredients

1 large onion, chopped
1 yam, peeled and cubed
3 cloves garlic , minced
1 stalk celery, chopped
2 apples, peeled and grated
1/2 tsp unrefined sea salt
1 red pepper, chopped
2 carrots, chopped
3 tbs olive oil
4 cups vegetable broth
1/4 tsp nutmeg, ground
1 can pumpkin puree
1 can chestnut puree
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 Puree soup until smooth, return to pot. Add chestnut puree and maple syrup. Heat gently until well blended and serve. Soup can be made 2 days ahead.

Recipe by: Dorothy Wilson

This recipe was selected as the soup course for a complete vegan Thanksgiving menu, put together by Rainbow Natural Foods.

Recipe published: Fall, 2006

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Holiday Recipes

Above photo courtesy of stock.xchange.hu

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