Creamy Chestnut Soup

1 celery stalk, chopped
1 medium carrot, chopped
1 medium white onion, chopped
3 Tbsp. vegan margarine
1/4 cup chopped fresh parsley
1/4 tsp. ground cloves
1 bay leaf
6 cups roasted vegetable broth
12 oz. chestnuts, roasted and peeled
1/4 cup plain soy milk
1/4 tsp. black pepper
Salt, to taste

• Process the celery, carrot, and onion in a food processor.
• Melt the vegan margarine in a large saucepan. Add the processed vegetables. Sauté for 10 minutes or until the onion is translucent.
• Add the parsley, cloves, bay leaf, broth, and chestnuts. Bring to a boil. Simmer, covered, for 30 to 45 minutes.
• Remove from the saucepan and purée in a blender. Return to the pan. Stir in the soy milk, pepper, and salt and reheat over medium heat until warm.

Makes 4 to 6 servings