An easy, delicious soup perfect for Autumn when chestnuts are in season.
Preheat the oven to 180C
Cut a slit in the chestnuts and place them on a baking tray to roast for 20 minutes.
Wrap them in a tea towel to stay warm and peel them when they are hot enough to handle.
Cut them into slices.
Heat the olive oil in a pan and add the sliced mushrooms.
And garlic and chestnuts and saute gently for about 5 minutes
Add the veggie stock and oregano and cook for a further 20 minutes.
Blend until smooth and serve.
Makes 4 servings
| Prep Time: | 30 mins |
| Cooking Time: | 40 mins |
| Ready in: | 70 mins |
Suitable for: |
|
| Dinner, Lunch, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 1136 kj |
| Calories | 272 kcal |
| Fat | 7.3 g |
| Saturated Fat | 1 g |
| Total Carbohydrate | 37 g |
| Total Protein | 7.7 g |
| Fibre | 13 g |
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