Roasted Chestnut and Onion Soup recipe

Name: Roasted Chestnut and Onion Soup
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 300 g Chestnuts; 2 large Onions; 20 g Butter; 900 ml Water; to taste salt; to taste black pepper

A smooth, velvety soup with sweet onions and earthy chestnuts. Rich and warming, it’s ideal for a simple supper or elegant starter.

45 min · Medium · British Jump to method

Ingredients

4 servings

300 g Chestnuts
2 large Onions
20 g Butter
900 ml Water
to taste salt
to taste black pepper

Nutrition	Per serving
Calories	211 kcal
Protein	3.7 g
Carbohydrates	30.8 g
Fat	8.5 g
Saturated fat	4.3 g
Fibre	5.8 g
Sugar	5.6 g
Sodium	162 mg

Why this works

A moderate-calorie soup with good fibre from chestnuts and onions, but relatively low in protein and containing some saturated fat from butter.

Fibre from chestnuts and onions. Chestnuts and onions provide useful fibre, which supports bowel regularity and helps with satiety.

Vitamin C and plant compounds. Onions contribute vitamin C and protective plant compounds, though some vitamin C will be reduced by cooking.

Lower salt if seasoned lightly. The soup can be low in sodium if little salt is added, making it easier to fit into a heart-conscious diet.

Method

Peel and finely slice the onions.
Melt the butter in a large saucepan over a medium heat and add the onions. Cook for 12-15 minutes until soft and lightly golden.
Add the chestnuts and stir for 2 minutes.
Pour in enough water to cover by about 2 cm, then season with salt and black pepper.
Simmer for 20 minutes, then blend until smooth. Add a little more water if needed to reach your preferred consistency.
Taste and adjust the seasoning before serving hot.

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