Creamy Chestnut Soup

5.0 (1 reviews)

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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind