Roast chestnut soup

Chestnuts are a healthy addition to your Christmas table

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45 minutes
Serves 6
< 0.5 of 5 a day

Nutrition: Per serving

Kcal180
Fat3.3g
Salt0.1g
Sugar9.2g

Recipe by: Sarah Drabble | Nutritionist

Cooked, unsweetened chestnuts are available in vacuum packs and jars or frozen. Unlike most other nuts, chestnuts are low in fat. They also provide a good source of fibre.

Ingredients

2 teaspoons olive oil
1 large shallot, chopped
1 stick celery, trimmed and sliced
400g unsweetened, cooked whole chestnuts
1 small potato, peeled and chopped
500ml reduced-salt stock (either vegetable or chicken)
1 teaspoon dried thyme
250ml semi-skimmed milk
Freshly ground black pepper, to taste
1 tablespoon low-fat natural yoghurt
Sprig fresh parsley, chopped (for decoration)

Method

In a large saucepan, heat the olive oil over a medium heat. Cook the shallot for about 4 minutes, or until soft and clear in colour.
Add the celery, chestnuts, potato, stock and thyme, partially cover, and cook for about 25 minutes, until the potatoes and chestnuts are very soft. Transfer to a blender and blend until smooth.
Return to the saucepan and add the milk. Heat through over a medium heat. Season with black pepper.
Ladle into individual bowls and add a swirl of yoghurt to each. Garnish with parsley before serving.