Chestnut soup – vegan recipe

Updatet on:

Autumn may be in the country, it does not mean you have to be sad. Despite the colder temperatures and the often drizzling weather, a lot of advantages are also attached to this season. Like chestnuts for example!

They fall in our neighborhood from the trees and I just picked the first this year. Not that there were already many (the autumn has just started) but enough for making a nice chestnut soup. I started with Stijn’s recipe and would like to share it with you.

Chestnut soup - vegan recipe

Oh yeah, since there was a little panic on Instagram because I would pick chestnuts that are intended for the animals … I like to add that I only pick up the ones that are on the edge and /or in the middle of the street. When I see how many of these chestnuts have been driven down by car tires, I think that is dangerous for nibbling animals. So I do not pull them out of the trees and do not pick them up in the forest.

Moreover, there is no shortage of chestnut trees. A lot of people have chestnut trees in the garden and often the harvest is too much to eat themselves. So you can also go there if you have less success in the street :).

And then now … feast!

Chestnut soup

Chestnut soup - vegan recipe


  • 500 grams chestnuts
  • 2 stalks of Leek
  • 2 Onions
  • 3 cloves of garlic
  • 2 litres of Vegetable broth
  • 100 ml Plantbased creme (soy, oat,...)
  • Pepper (to taste)
  • Salt (to taste)
  • Coconut oil, to stove


  1. Preheat the oven to 175 ° C. Cut the chestnuts in half. Spread them on a baking tray (make sure they are not on top of each other) and let roast for 7 minutes. Stir them with a wooden spoon and roast for another 7 minutes (or until they burst open slightly). Remove from the oven and allow to cool. Then remove the peel and the membrane. The latter is now also very easy.
  2. Peel the onion and garlic and chop into coarse pieces. Rinse the leek thoroughly and cut into thin slices.
  3. Heat oil in a pot and simmer the onion for 2 minutes. Add the leek and garlic and continue stirring for 4 minutes.
  4. Add the peeled chestnuts and pour over the broth. Add the plantbased cream. Bring to the boil and then turn the heat down immediately. Let the soup simmer gently for 20-25 minutes. Mix the soup smoothly using the handheld mixer. Warm again and season to taste with salt and pepper. Finish with some finely chopped parsley, finely chopped chestnuts and an extra dash of olive oil.

Yet another nice tip with chestnuts. You can make your own plant-based milk. I also have a very easy way to peel chestnuts.

Have you ever eaten something with chestnuts? Share your favorite chestnut dishes below.

Leave a Comment

Skip to Recipe