Chestnuts are roasted sweet and balanced with apple cider vinegar and soy sauce in this simple soup. Red bell pepper slices and green onions top this winter warmer for a festive veggie crunch, making it perfect for your next holiday gathering. This recipe comes to us from Donna of Apron Strings.
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1 1/2 pounds whole chestnuts
1 tablespoons olive oil
1 large red onion, diced
4 cups low sodium vegetable broth
1 cup lowfat Greek yogurt
1 tablespoon low sodium soy sauce
1 tablespoon apple cider vinegar
a few dashes hot sauce
salt and pepper, to taste
1 red bell pepper, sliced
2 green onions, sliced
Place the chestnuts in a bowl and cover with hot water. Soak for 1 hour.
Preheat an oven to 400 degrees. Make an X on the flat side of each chestnut and place them, onto a baking sheet, cut side up. Transfer the baking sheet to the oven, roast for about 30 minutes and set aside to cool.
When chestnuts are cool enough to handle, scoop their flesh out with a spoon. Dice the chestnut flesh.
Place the olive oil into a large stockpot over medium-high heat. Add the onion and cook for about 4-6 minutes, or until softened. Add the vegetable broth, 4 cups of water and the diced flesh of the chestnuts. Bring to a boil and reduce the heat to medium-low. Simmer for 30-40 minutes, or until the bits of chestnuts are very soft.
Remove the stockpot from heat and stir in the Greek yogurt, soy sauce, apple cider vinegar and hot sauce to taste.
Transfer the chestnut veggie stock mixture to a blender in batches. Puree until smooth. Strain through a sieve and transfer to a medium bowl. Taste for seasoning and adjust if desired.
Divide the soup into 4 bowls, top with festive red bell pepper and green onion slices and enjoy!