Chestnuts are the taste of autumn, and as a soup they turn smooth and velvety. A spoonful of COCO by Angela natural at the end adds creaminess and a fresh contrast.
Ingredients
- 400 g cooked, peeled chestnuts
- 1 leek, white part only, chopped
- 1 small onion, chopped
- 1 tablespoon extra virgin olive oil
- 800 ml vegetable stock
- 4 tablespoons of natural fermented coconut
- 1 bay leaf
- Salt and pepper
Method
- Heat the oil and soften the leek and onion over medium heat until tender, without letting them colour.
- Add the chestnuts and the bay leaf, stir for a minute and pour in the stock.
- Bring to the boil and simmer gently for about 20 minutes. Remove the bay leaf.
- Blend until smooth and silky. Take off the heat and, once it stops boiling, stir in the COCO by Angela natural. Season with salt and pepper.
- Serve warm, with a little more COCO by Angela (125 g) and a few chopped chestnuts on top.
Time: 30 minutes · Serves 4
You might also like our cream of mushroom soup. Find COCO by Angela at your nearest shop.