Roasted Chestnut Soup - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Soup is a classic way to turn the holiday treat of roasted chestnuts into a light and lovely meal. This version is made more nutritious by swapping sour cream out and using plain, low-fat yogurt.

Ingredients

  • 3 cups whole roasted, bottled chestnuts
  • 2 cups chopped yellow onions
  • ¾ cup thinly sliced carrots
  • 1 Tbsp. olive oil
  • 6 cups fat-free, low sodium vegetable broth
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • ⅓ cup low fat, plain greek yogurt
  • 1½ tsp. chopped fresh thyme leaves

Directions

  1. Preheat oven to 400°F.
  2. Place chestnuts on a jelly-roll pan and bake (15 minutes). Place chestnuts in a large bowl; cool to room temperature.
  3. Combine onion, carrot, and oil on pan; toss to coat vegetables. Bake until tender, stirring occasionally (1 hour). Add to chestnuts; stir in broth.
  4. Pour half of broth mixture into a blender; blend until smooth. Pour pureed mixture into a Dutch oven. Repeat procedure with remaining broth mixture.
  5. Stir in salt and pepper. Place pan over medium-high heat; bring to a simmer. Reduce heat, and simmer (20 minutes).
  6. Ladle about 3/4 cup soup into each of 10 bowls; top each serving with about 1 tablespoon yogurt. Sprinkle with thyme. Serve immediately.
Nutritional analysis per serving: Calories 150; Total Fat 2.5g (3% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 1mg (0% DV); Sodium 205mg (9% DV); Total Carbohydrate 29g (11% DV); Dietary Fiber 3.5g (14% DV); Total Sugars 7g; Includes 0g Added Sugars (0% DV); Protein 3g; Vitamin D 0% DV; Calcium 4% DV; Iron 6% DV; Potassium 8% DV; Molybdenum 35% DV; Manganese 25% DV; Copper 20% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/roasted-chestnut-soup/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796