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🍲 Creamy Chestnut Soup with Mushrooms and Croutons

648 kcal · 30 min · 4 servings

Ingredients

• Vegetable onions 1 pc.
• Garlic cloves 1 pc.
• Margarine, vegan 4 tbsp
• Chestnuts, peeled 800 g
• White wine, dry 100 ml
• Vegetable broth 800 ml
• Oat drink 200 ml
• Mushrooms, white 100 g
• Thyme, fresh 5 g
• Toast bread 2 slices
• Salt pinch
• Pepper, black ground pinch

Instructions

1. 1. Halve the onions and remove the outer skins.
2. 2. Cut the peeled onions into coarse cubes.
3. 3. Peel the garlic cloves and chop them roughly.
4. 4. Heat two tablespoons of margarine in a pot over medium to high heat.
5. 5. Add the onion cubes and chopped garlic to the pot.
6. 6. Sauté the vegetables for about three minutes until translucent.
7. 7. Add the chestnuts and fry them for two more minutes.
8. 8. Deglaze the mixture with white wine.
9. 9. Let the mixture come to a brief boil.
10. 10. Fill the pot with vegetable broth and oat drink.
11. 11. Simmer the soup covered for about ten minutes.
12. 12. Clean the mushrooms with a kitchen towel if necessary.
13. 13. Cut the mushrooms into coarse cubes.
14. 14. Wash the thyme and shake it dry.
15. 15. Strip the thyme leaves from the stems.
16. 16. Cut the toast bread slices into cubes.
17. 17. Heat two tablespoons of margarine in a frying pan over high heat.
18. 18. Fry the mushroom cubes for about three minutes over high heat.
19. 19. Add the bread cubes and thyme to the pan.
20. 20. Toast the mixture for another two minutes.
21. 21. Season the croutons with salt and pepper.
22. 22. Puree the chestnut soup until smooth.
23. 23. Season the soup to taste with salt and pepper.
24. 24. Serve the soup with the mushrooms and croutons.

Nutrition per serving

• kcal: 648
• Protein: 11 g · Fett/Fat: 29 g · Carbs: 88 g