Mushroom & Chestnut Martini Soup

Every time I make this soup, I ask myself ‘why don’t I make this more often?’ Chestnuts contain no cholesterol and are low in sodium and fat. They are also rich in mineral salts and an excellent source for vitamins C, B1, B2 and folates.  Guests always love how it plates up as a savoury martini. I love it more, because it screams SCREW YOU winter!

Mushroom and Chestnut Martini Soup

What you’ll need: serves 6
400g peeled chestnuts (I buy mine frozen from either the markets or good health food stores)
400g mushrooms finely sliced (I like to use organic portobellos)
1 tablespoon of EV olive oil
1 medium organic potato, peeled and diced
1 medium brown onion, peeled and diced
1 glove of garlic, peeled and diced
1/2 teaspoon of organic dried thyme
1 litre of vegetable stock (I use 2-3 tablespoons of my Thermomix veggie stock, diluted in a litre of filtered water)
Freshly ground pepper top taste
Sea salt to taste and fresh herbs to garnish (basil and parsley are my favs, but you could use thyme or chives too)
Tub of Butter Me Up; the first Australian-made real butter alternative. If you haven’t tried this yet, you must

How to prepare:
In a pan bring vegetable stock to a gentle simmer
In a separate deep, heavy based saucepan sauté onion and garlic in olive oil until translucent
Add chestnuts, potato and mushrooms to sautéed onion and garlic and cook for 3-5 minutes until the ingredients begin to stick to the base of your pot, then add thyme and stir through well, followed by 3/4 of your hot stock
Simmer for 25-30 minutes
Remove from heat, transfer to blender and blitz until smooth, using the remaining stock to adjust the consistency if need be, blitz again
Taste and adjust seasoning if required
Ladle into your martini glasses, top with fresh herbs, salt and or pepper and serve with fresh bread and generous lashings of vegan butter

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