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Dr T’s Winter Chestnut Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 medium-large red onion, chopped
  • 1 medium-sized carrot chopped
  • 2 stalks celery chopped thinly
  • 250g chestnut mushrooms, sliced
  • 180g chestnuts cooked, peeled, halved
  • Approximately 1 litre vegetable stock
  • ½ teaspoon salt (adjust to your taste)
  • ¼ teaspoon pepper (adjust to your taste)
  • Approximately 30g of barley
  • 250ml oat milk
  • 1 beef stock cube, or vegan alternative: miso, soya sauce, sundried tomato paste
  • chopped parsley

 

 

Method

  • Gently fry red onion in olive oil until golden
  • Add thinly chopped celery, fry for 2-4 minutes
  • Then add sliced mushrooms, stir for 2 – 4 minutes, before adding chopped carrots, stir for 5 minutes
  • Cut chestnuts in half and add
  • Pour over stock and stir well
  • Add beef stock cube or vegan alternative to your taste
  • Simmer for 5 minutes, then add barley, and leave to simmer until barley is cooked
  • Reduce heat, add oat milk and stir through (do not boil)
  • Take off the heat and serve with chopped parsley
  • Season with salt and pepper

We can help you learn simple, easy to implement nutritional changes to support your health and wellbeing. Book an appointment with one of our Nutritional Therapists by emailing enquiries@ncim.org.uk or calling 0117 370 1875.