Clean Eating Winter Vegetable & Chestnut Soup

It is definitely soup season! The temperature has finally started to drop and I am keeping my fingers crossed that we are going to be able to continue to keep our house warm using only our wood burner. We haven’t turned on the central heating in our new cottage since we moved in October and have relied on using the fire to warm us up so I am determined to keep it up for the next couple of months.

My plan is to make sure we are all bundled up in our jumpers, socks and slippers everyday so that we can make do with just the fire. And when that doesn’t work anymore? Well, I’ll just drive over to my mamas house! 😉

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Soup is the perfect meal on a cold day. It is quick to make, packed full of goodness and pretty inexpensive too which is a bonus! This soup is a delicious change from the norm and uses some great seasonal produce. I had ‘ready to use’ chestnuts but feel free to cook and peel your own – it would probably work out cheaper.

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• Clean Eating Winter Vegetable & Bean Soup
• Clean Eating Sweet & Spicy Butternut Lentil Soup
• Clean Eating Curried Parsnip & Butter Bean Soup

Clean Eating Winter Vegetable & Chestnut Soup

By The Kitchen Shed Published: January 11, 2016

• Yield: 4 Servings

This soup is a delicious change from the norm and uses some great seasonal produce. I had 'ready to use' chestnuts but feel free to cook and peel your own - it would probably work out cheaper.

Ingredients

• 1 teaspoon Oil of choice
• 1 Onion diced
• 1 Leek sliced
• 1 Celery Stalk sliced
• 2 Carrot sliced
• 1 Parsnip chopped
• 1/2 (200g) Sweetheart Cabbage chopped
• 200g Cooked & Peeled Chestnuts I used Merchant Gourmet
• 1 Litre Stock either homemade or as clean as you can find

Instructions

1. Place the oil and vegetables into a large saucepan and soften over a low heat for a few minutes.
2. Add the chestnuts and stock and turn up the heat. Bring to the boil.
3. Once bubbling, place the lid on the saucepan and turn down the heat. Simmer for 15 minutes.
4. Once the vegetables are cooked, remove from the heat and allow to cool ever so slightly before blitzing with a hand blender.
5. Serve with fresh parsley and crumbled goats cheese if desired.

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