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