Vegan cream of parsnip and chestnut soup

Vegan cream of parsnip and chestnut soup with parsnips, chestnuts, oat cream and onion: mild, creamy and ideal for cool days.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 340 kcal per serving
• Protein: 5 g
• Fat: 12 g
• Carbs: 48 g

Ingredients

• 400g parsnips
• 150g cooked chestnuts
• 500ml homemade vegetable stock (no yeast extract)
• 100ml oat cream (without seed oils)
• 1 onion
• 1 tbsp coconut oil
• 1 pinch of sea salt

Method

You’ll need: saucepan · stick blender · chopping board · knife · wooden spoon · ladle

1. Peel the parsnips and cut them into large cubes. Peel the onion and cut it into thin strips.
2. Heat the coconut oil in a pan and gently cook the onion and parsnips over a medium heat until they smell lightly fragrant.
3. Add the vegetable stock and chestnuts and simmer gently until the parsnips are soft.
4. Blend the soup finely with a stick blender until creamy and smooth.
5. Stir in the oat cream and season the soup with sea salt. Warm it through briefly without letting it boil hard.
6. Ladle the cream of parsnip and chestnut soup into bowls and serve hot.

Good to know

A soup like this feels gentle and comforting. Mild, creamy and with a gentle sweetness that needs no frills.

Swaps

Oat cream → coconut milk (a little more fat, very creamy texture); coconut oil → olive oil (more monounsaturated fatty acids); chestnuts → potatoes (milder flavour, a little more starch); vegetable stock → homemade vegetable stock (usually easier to keep track of salt and ingredients)

Cooking tips

Shop-bought stock often contains yeast extract. For low-histamine cooking, make your own.

Allergens

The soup is vegan; oats contain gluten unless certified gluten-free, so with coeliac disease use oat cream made from certified gluten-free oats. It's generally well suited to children and during pregnancy, as long as the stock and all ingredients are heated thoroughly and agree with you.

Dairy-free recipes