Chestnut & Brussel Sprout Soup (Vegan, Gluten Free)

Chestnut & brussel sprout soup, vegan, gluten free

So, Christmas is done but you have half a bag of sprouts from an overly optimistic pre-Christmas shop looking a bit sorry for themselves in the bottom of the fridge. No? Is that just me? What about roasted chestnuts? I have those hanging around too, I don’t know about you. So, with a winter chill (finally) in the air, I decided to give a recipe for chestnut and brussel sprout soup, from one of my (many) trusty cookbooks, a try. With the usual vegan twists, of course.

a-soup-for-every-day

I pull this cookbook out every month or so. It’s largely seasonal so if I notice something on offer and in season and am not quite sure what to do with it, I refer to this book. Most soups are covered and, although many involve meat or fish, there is 365 recipes to begin with. Even if a recipe with the desired ingredient is listed, sometimes it’s easy to leave it out.

chestnut-sprout-soup-sprouts-overhead

In the original recipe from New Covent Garden there are the ‘usual suspects’: butter, milk and cream. So to make this a vegan friendly dish, they’d have to be substituted or removed. It also called for one kilogram of brussel sprouts. Who has that many sprouts left? Not me! I also don’t have the patience to trim and peel that pure number of vegetables. I mean, seriously. So I just used what I had and tried to balance out the other ingredients. For the dairy ingredients, here’s what I did:

  • I got rid of the butter and used olive oil spray instead
  • I got rid of the cream, and didn’t add a substitute
  • Substituted non-dairy milk (unsweetened rice milk, in this case) for regular milk
cooked and peeled chestnuts brussel sprouts in a bowl cooked and peeled chestnuts on a slate

A simple soup in nature

That said, there’s really not an awful lot more to this soup. The instructions are pretty simple and straightforward to follow – although in the original recipe you are somehow asked to include the chestnuts twice. I went with when they were first mentioned, rather than the second time in this adaptation for vegan chestnut and brussel sprout soup.

chestnut-sprout-off-shot

Chestnut and brussel sprout soup: move past the colour!

There’s only one bug bear with this soup: the colour. Unfortunately green brussel sprouts + brown chestnuts = exactly what you think.

However I can assure you the taste and texture of this murky chestnut and brussel sprout soup are much nicer. The additional of just one stock cube means that this isn’t too salty, unlike many supermarket soups. You’re free to add more salt, and pepper too, when you season too. I added about 4 twists of my salt grinder and 10 of pepper, knowing that we aren’t big salty fans in our house – in fact, just a few days ago my fiancé couldn’t finish a bowl of tomato & basil soup from a nearby Morrisons because it was just far too salted!

Chestnut & Brussel Sprout Soup (Vegan)

Adapted from "Brussels Sprout and Chestnut Soup" in Soup for Every Day: 365 of Our Favourite Recipes (New Covent Garden Soup Company)

  • Prep: 10 minutes
  • Cook: 25 minutes
  • Total: 35 minutes
  • Author Luci Rebecca, Made by Luci
  • Serves 4
  • Calories 138

Ingredients

  • olive oil spray
  • 100g onion, finely diced
  • 350g brussel sprouts, quartered (divided)
  • 160g potato, peeled & diced
  • 90g chestnuts, roughly chopped
  • 800ml vegetable stock (made with one gluten free stock cube)
  • 120ml non-dairy milk
  • 1/8-1/4 tsp ground nutmeg (use less and amp it up if you're not sure)
  • salt & pepper

Directions

  1. Spritz the bottom of a saucepan with olive oil spray and put on a medium heat. Add the onions and saute onions until they're translucent - about 5 minutes.
  2. Reserve 3-4 sprouts for garnish, then divide the remaining. Add the potato, chestnuts, 3/4 brussels sprouts and stock to the pan and cover. Bring to a boil then simmer for 5 minutes (mine took about 10 minutes altogether here), then blend until smooth and return to the pan (or use a stick blender, I do!)
  3. Add the remaining brussel sprouts and bring the soup back to a simmer for 5 minutes.
  4. Add the milk and nutmeg. Season to taste and serve, garnishing with the remaining brussel sprouts sliced into ribbons.

Notes

Tip: Be careful not to overcook your brussel sprouts - if you overcook them they release smelly gases (from sulphur compounds).

Nutrition Facts
Serving Size 1 bowl
Servings Per Container 4

Amount Per Serving
Calories 138 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.7g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 43.6mg 2%
Total Carbohydrate 26.3g 9%
Dietary Fiber 5.9g 24%
Sugars 5.5g
Protein 5g 10%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

All nutritional information is approximate - any exact calories will depend on which exact ingredients you use.

If you make this for yourself (or anybody else for that matter!) let me know! Comment below, give me a shout on Twitter (@lucirebecca) or hashtag your creation on Instagram with #madebyluci – you can find me on there too under @lucirebecca.

chestnuts-sprouts-slate

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