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Creamy Chestnut Soup with Shiitake Bacon



Soup ingredients:

  • 650 g whole chestnuts
  • 2 carrots
  • 3 celery stalks
  • 1 apple
  • 1 leek
  • 1 garlic clove
  • 1 Tbsp olive oil
  • 1 liter water
  • 1 Tbsp apple cider vinegar
  • 60 ml plant-based cream
  • 1 Tbsp thyme
  • 1 tsp salt

Shiitake Bacon Ingredients:

  • 150 g Shiitake mushrooms
  • 1 Tbsp sesame oil
  • 1 Tbsp Tamari
  • 1 tsp apple cider vinegar
  • 1 tsp cane sugar
  • ½ tsp smoked paprika


  1. With a sharp knife score a X in the curved side of the chestnut shell. The cuts should be at least 1.5 cm long and should score all the way through the shell. Fill a big saucepan with water and a little salt and bring to a boil.
  2. Add in the chestnuts and cook for 15 minutes. Drain water chestnuts and rinse with cold water. Peel chestnuts and set aside. Preheat the oven to 200°C/400F.
  3. Finely slice Shiitake mushrooms. Make a marinade by combine sesame oil, tamari, apple vinegar, sugar and smoked paprika. Mix with the mushrooms afterwards.
  4. Spread mushrooms onto a parchment paper lined baking sheet and bake for 25-30 min. Toss mushrooms after half of the baking time. Cut carrots, celery and leek into thin slices. Transfer the green part of the leek to a small bowl and set aside.
  5. Core and cube the apple, peel and mince garlic clove. In a big saucepan heat up the olive oil. Add the carrots, celery, leek and garlic and fry for 2 min. Then add apple and chestnuts and fry for another 5 min.
  6. Season with thyme and salt and add water. Cover with a lid and let simmer for at least 20 min. Mix in the plant-based cream, apple vinegar and blend soup with a hand blender until creamy.
  7. Adjust thickness with water, add salt and pepper to taste. Serve soup with fresh leek, shiitake bacon and a drizzle of plant-based cream.


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