Chestnut, apple and fennel soup
Chestnut, apple and fennel soup
Ingredients
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 ½ cups chopped, peeled chestnuts
- 1 apple, peeled and chopped
- 1 baby fennel bulb, chopped with green fronds reserved
- 3 cups salt reduced chicken or vegetable stock
- 4 cups water
- 2 tablespoons chopped chestnuts, extra
Method
- Spray a large saucepan with cooking oil spray. Add the onion, garlic, chestnuts, apple and fennel and sauté for 5 minutes until softened.
- Add stock and water, and simmer for 20-30 minutes.
- Remove from heat and cool slightly. Place soup mixture in a food processor or blender and blend until smooth.
- To serve, reheat soup and top with reserved fennel fronds and extra chestnuts on top.
Tips
To remove the chestnuts from their skin, use a small sharp knife to carefully cut an ‘X’ on the flat side of each nut. Steam over a pan of boiling water for 8-10 minutes or until the skin starts to open up around the ‘X’ and come away from the flesh. Remove from the heat and plunge nuts into a bowl of iced water, then drain. The skin can now be peeled off the flesh. Alternatively, prepare the nuts as above but simmer in a pan of boiling water for 6-8 minutes. Nutritional information is per 410g serve| Nutrients per serve | |
| Energy | 465 kj |
| Protein | 3 g |
| Fat | 1 g |
| Saturated fat | 1 g |
| Carbohydrate | 21 g |
| Sugars | 8 g |
| Dietary fibre | 5 g |
| Sodium | 330 mg |
For information purposes only. ©2025 Nuts for Life