Vegan Creamy Chestnut & Parsnip Soup

🛒 Ingredients

• #Soup Base;
• 500 g parsnips, peeled and cut into chunks
• 250 g cooked, peeled chestnuts (vacuum‑packed or pre‑roasted works best)
• 1 medium onion, roughly chopped.. 2 cloves garlic, crushed
• 1 medium potato, peeled and diced (adds extra creaminess)
• 2 tbsp olive oil or vegan butter.. 1 tsp fresh thyme leaves
• ½ tsp ground nutmeg.. 1 litre vegetable stock
• 100 ml unsweetened oat cream or coconut cream (optional, for extra richness)
• Sea salt and freshly ground black pepper, to taste
• 1 tsp lemon juice (to lift the sweetness)
• #Garnish;
• Crispy vegan bacon bits or smoked tofu croutons
• Fresh thyme sprigs.. Drizzle of truffle oil or toasted pumpkin seeds

👩‍🍳 Instructions

1. 1

   Sauté aromatics: Heat oil or vegan butter in a large pot over medium heat. Add onion and cook for 5 minutes until soft and translucent. Stir in garlic, thyme, and nutmeg, cooking for 1 more minute until fragrant.

2. 2

   Simmer: Add parsnips, potato, and most of the chestnuts (reserve a few for garnish). Pour in vegetable stock, bring to a gentle boil, then lower heat, cover, and simmer for 25–30 minutes until all vegetables are completely tender.

3. 3

   Blend: Remove from heat and let cool slightly. Blend until perfectly smooth using an immersion or standard blender.

4. 4

   Finish: Return to low heat. Stir in plant cream (if using), lemon juice, salt, and pepper. Heat gently — do not boil. Roughly chop the reserved chestnuts.

5. 5

   Serve: Ladle into warm bowls. Top with chopped chestnuts, crispy vegan bacon bits, fresh thyme, and a drizzle of oil if desired. Enjoy hot.