Chestnut and cashew soup with winter vegetables

Adele Pescod, Tester and Taster

This is a twist on a classic chestnut and parsnip soup, but I’ve added other vegetables and halved the chestnuts and replaced with cashews for more protein and slow the absorption of the sugars.  The nuts can be replaced with white beans or tofu for a nut free version.

Testers and Tasters’ Feedback

“I really liked this, I think it will become a winter staple.”

“I like the chestnut and cashew thickening.”

“Tasty, Excellent.”

“It’s tasty and my daughter really liked it.”

GF V NF Option DF

Serves:  8-10                                      

Plants:    14

Preparation:  20 -30 minutes        Cooking:  20-30 minutesSwaps

Swaps

NF:  replace the nuts with either a tin of white beans or 300g silken tofu.

Add: other vegetables you may have.  Although I would stick with the parsnips as the combination with the chestnuts works very well.

Freezing

This should freeze well.

Ingredients

300g parsnips peeled and chopped into 1cm chunks 300g squash or pumpkin peeled and chopped in to 1-2cm chunks 400g cauliflower florets 1 tbsp EVOO and 1 clove of garlic finely chopped or grated 60g onion finely chopped 1 leek finely chopped 2 celery stalks finely chopped 300g cabbage or kale, washed and chopped 2 litres water Sprig fresh rosemary, sage and 2 bay leaves or 2-3 tsp of dried mixed herbs if fresh not available, 1 clove of garlic  Salt and pepper to taste. 200g cooked chestnuts chopped 200g soaked cashews

Method

1        In a large flat dish put the parsnips, squash and cauliflower and roast in the oven 200C, 180C fan,400F, Gas 6 until they are cooked and golden.

2        In a deep saucepan heat the EVOO over a medium heat and add the celery, onion and leek and cook until the onion is translucent, being careful not to burn the leeks.

3        Add the garlic and cook for another minute.

4        Add the other vegetables (except the cauliflower) herbs and water and bring to the boil.

5        Turn to a simmer and leave to cook for 20-30 minutes.

6        Blend the chestnuts and cashews with some of the stock from the soup into a smooth paste and add to the saucepan together with the cauliflower.  Stir and bring back to a rolling simmer for 10-15 minutes until the cauliflower is cooked.