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Chestnut soup

In the cooler months of the year, you often like it hearty and sometimes creamy. Soups are perfect for such days as they are quick to prepare.

Whatever works, vegetable soups are made from leftovers from various vegetables that you still have. But this time we have a wonderfully creamy chestnut soup for you.

Chestnut soup

Cook Time30 minutes
Course: Hauptgericht, Suppe
Servings: 4 persons


  • Hand blender


  • 2 onions
  • 1 clove of garlic
  • 2 tbsp oil
  • 400 g chestnuts (cooked, vacuum-sealed)
  • 800 ml vegetable stock
  • 100 ml vegetable cream
  • 1 bay leaf
  • some parsley
  • salt
  • pepper
  • 4 tbsp vegan creme fraiche (optional)
  • some cinnamon


  • Peel onion and garlic and chop finely.
  • Roughly chop the chestnuts.
  • SautĂ© the onion, garlic and chestnuts in a saucepan with oil.
  • Now deglaze the broth, add bay leaf and simmer for about 20 minutes.
  • Stir in the cream.
  • Take out the bay leaf.
  • Blend the soup and add salt, pepper, cinnamon to taste.
  • Top with some cream vega and parsley if you like.


If it’s not creamy enough, you can add some vegan creme fraiche.
Arrange on plates and serve sprinkled with a dollop of creme fraiche and parsley. Delicious!

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