Celeriac and Chestnut Winter Soup Recipe
A comforting winter soup made with celeriac, leeks, potatoes, and chestnuts. This recipe offers versatility, allowing for additions like apples or cream based on preference. It's ideal for cold evenings and can be enjoyed as a vegan meal with optional toppings.
- 2 cups leeks chopped
- 2 cups celeriac diced
- 2/3 cup potatoes diced
- 1/2 cup chestnuts chopped, divided
- 4 cups broth
- canola oil optional, for drizzling
- chives optional, for garnish
Prepare the vegetables: chop the leeks, dice the celeriac and potatoes.
Choose a cooking method: steam the vegetables until tender, or sauté them in a pot with a little margarine.
If steaming, add the broth and half of the chopped chestnuts to the steamed vegetables, then blend until smooth.
If sautéing, cook the vegetables in the broth until tender, then blend with half of the chestnuts.
Serve the soup topped with the remaining chestnuts, a drizzle of canola oil, chopped chives, and toasted bread or garlic croutons on the side.
- For a creamier texture, add a splash of cream or vegan cheese.
- This soup is naturally vegan if using vegetable broth.
- Adjust seasoning to taste with salt and pepper.