Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon vegan butter (omit and sauté using broth for oil-free)
  • 2 shallots (diced)
  • 1 large leek (chopped)
  • 1 large carrot (peeled & chopped)
  • 1 large celery rib (diced)
  • 1 pound yellow potatoes (peeled & cubed (approx. 2 large))
  • 500 grams shelled roasted chestnuts (ready to eat (reserve a couple for a garnish if desired))
  • 6 cups low sodium vegetable broth
  • 2 bay leaves
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 300 grams soft tofu (always use GMO free when possible)
  • salt + pepper (to taste)
  • shelled roasted chestnuts (chopped)
  • chives
  • cashew cream
  • vegan bacon bits

Instruction

  • Melt the butter (if using) in a large soup pot over medium-high heat. Add the chopped shallot, leek, carrot, and celery. Sauté until slightly reduced, approx 5 minutes.
  • Add the potatoes, chestnuts, broth, bay leaves, and seasoning. Bring to a boil, then lower the heat and simmer for 20 minutes, and stir occasionally. Turn off the heat and remove/discard the bay leaves. Then use an immersion blender to puree the soup. Add the tofu and puree again until smooth. Taste the soup and add salt and pepper if needed.
  • Serve garnished with chives, cashew cream, chopped chestnut pieces, and/or vegan bacon bits if desired.