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Birds eye view of a bowl of chestnut soup served with a chopping board with chopped celery on.

Chestnut Soup

Chestnut soup is a delicious and festive vegan soup just bursting with flavour. A perfect soup to serve up as a Christmas Day appetizer!
Course Lunch
Cuisine British
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 197kcal
Author Neil


  • 400 g cooked and peeled whole chestnuts*
  • 2 sticks of celery diced
  • 2 onions finely chopped
  • 1 clove garlic crushed
  • 1 carrot peeled and diced
  • 1.5 L vegetable stock
  • Freshly ground salt and pepper
  • ½ tsp chopped fresh rosemary


  • Place all the ingredients, except the rosemary into a large saucepan.
  • Bring to the boil, then turn down to simmer for approximately 40 minutes.
  • Season to taste, garnish with the fresh rosemary and serve.


*Chestnuts either come ready peeled and in vacuum packs or fresh. If fresh you will need to simmer them in water for about 20 minutes, allow them to cool and peel off the thick outer skin and thinner inner skin.


Calories: 197kcal | Carbohydrates: 45g | Protein: 1g | Fat: 1g | Sodium: 1020mg | Potassium: 524mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2310IU | Vitamin C: 37.4mg | Calcium: 33mg | Iron: 0.9mg