To help your body detox, the main ingredient of this soup even takes care of free radicals! Roast chestnuts contain a fair amount of fat-soluble Vitamin B, which protects your skin and has been proven to stimulate the brain. Chestnuts are a real powerfood – and your blender can turn them into a delicious soup.
Step 1: Carve an X on each chestnut. Bake in the oven for 20 minutes at 180°C.
Step 2: While the chestnuts are in the oven, roughly chop the celery, leek and shallots and put them in the blender. Add the peeled carrots.
Step 3: Take the roast chestnuts out of the oven. Peel them, then put them in the blender along with the spices and herbs.
Step 4: Top up the blender with the soy cream, then select the ’smooth soup’ program. This cooks everything at 100°C and will blend the ingredients up to 20 times at medium speed.
HINT: Use the opening in the blender lid to add more ingredients while it’s running – for instance, some liquid vegetable stock if your soup looks too thick.