🍲 Creamy Chestnut and Spinach Soup with Roasted Garlic

Name: Creamy Chestnut and Spinach Soup with Roasted Garlic
Total time: 25 min
Yield: 4 servings
Ingredients: 400 g Chickpeas (can); 200 g Chestnuts (sweet, cooked); 150 g Fresh spinach; 1 Stk Onion (large); 3 Stk Garlic cloves; 500 ml Vegetable broth; 15 ml Olive oil; 5 g Salt; 2 g Black pepper; 10 g Ginger (fresh, grated)

410 kcal · 25 min · 4 servings

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Ingredients

400 g Chickpeas (can)
200 g Chestnuts (sweet, cooked)
150 g Fresh spinach
1 Stk Onion (large)
3 Stk Garlic cloves
500 ml Vegetable broth
15 ml Olive oil
5 g Salt
2 g Black pepper
10 g Ginger (fresh, grated)

Instructions

1. Preheat the oven to 200 °C. Cut the onion and garlic into large pieces. Place everything on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and mix well. Roast the garlic and onions for 20 minutes until soft and golden brown.
2. Take the baking sheet out of the oven. Let the garlic cool for about 5 minutes, then squeeze the soft flesh out of the skins. Dice the roasted onion.
3. Put the drained chickpeas, cooked chestnuts, roasted onion, roasted garlic paste, fresh spinach, and vegetable broth into a large pot. Bring the mixture to a boil over medium heat.
4. Reduce the heat to low and simmer the soup for 5 minutes until the spinach has wilted. Puree the soup with a hand blender until smooth and creamy. Stir in the grated ginger. Adjust seasoning with salt and pepper and serve warm.

Nutrition per serving

kcal: 410
Protein: 12 g · Fett/Fat: 14 g · Carbs: 58 g