Roasted Celeriac, Mushroom & Chestnut Soup

This meal is the perfect winter warmer and is also an amazing soup to go with your Thanksgiving dinner! To make it, I have combined all of my favourite Thanksgiving flavours with an extra ingredient here and there. And I’m glad I did because it created this super heart warming and hearty soup!

Chestnuts are massively under appreciated in western cooking, especially when we consider the wealth of nutrition that they yield. These little treasures contain an abundance of vitamin C, potassium, copper, magnesium and amino acids! They are also prized for containing a compound that helps to prevent kidney stones from forming, as do the majority of nuts!

You can serve this soup as a starter for Thanksgiving and then keep the leftovers to warm up the next day!  YUMMY!

To make your own for four to six people you will need the following ingredients:

1 large celeriac, trimmed, peeled and cut into large chunks
2 portabello mushrooms
250g of pre-cooked chestnuts
2 heaped tsp. of sweet paprika
2 garlic cloves
1 litre of veggie stock (or just water is fine)
1 small apple, roughly chopped
Coconut oil

Optional:

A small handful of walnuts, toasted
A scattering of fresh thyme

So the first thing you will need to do is pre-heat your oven to 200C. You must then thoroughly rub the mushrooms and chopped celeriac with the coconut oil. I like to melt my coconut oil first and then drizzle it over the ingredients before rubbing in. Next, place the mushroom and celeriac onto a large backing sheet and sprinkle the sweet paprika over the mushrooms and celeriac to coat.

Roast the vegetables for 10-15 minutes or until they become soft. You can then remove them from the oven and place in a large pot along with the pre-cooked chestnuts, veggie stock, garlic and apple chunks. Bring to a boil and then reduce the heat to simmer for 10 minutes until the apple is soft. Finally, scoop the mixture into a food processor or high-speed blender and whizz until somewhat smooth.  Of course, if you like a chunkier soup, then be sure not to blend the mixture too much.  You can then pour into bowls and top with toasted walnuts and fresh thyme. Delicious!

For more hearty meals and nutrition advice, head over to The Flexi Foodie Academy!