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Chestnut and Rosemary Velouté

Use seasonal chestnuts to create a smooth and creamy warming winter soup. Great for lunch or as a starter for a festive meal, and only 5 ingredients!

Time 30 minutes
Skill Level Easy

Ingredients List

Serves 4
  • 4 shallots (finely chopped)
  • 500 g cooked chestnuts (roughly chopped)
  • 2 tsp fresh rosemary (finely chopped )
  • 500 ml vegetable stock (home-made or low salt)
  • 350 ml almond milk or other plant-based milk of your choice
  • salt and pepper to taste
  • extra virgin olive oil (optional)


  1. Sauté the onion in a large non-stick pan until soft, using a little water to stop the onion catching (5 – 10 minutes depending on how finely you have chopped them).
  2. Add the chestnuts, vegetable stock and rosemary.  Bring to a simmer and simmer for 15 minutes.
  3. Take off the heat, add the milk and then using a stick-blender or high-speed blender, process until completely smooth.
  4. Transfer back to the pan and if you think it is too thick, let it down a little with water from a recently boiled kettle, until you have the consistency you want. Taste and season to your liking with sea salt and black pepper.
  5. Serve with warm crusty bread in hot soup bowls, drizzled with a little extra virgin olive oil if you like.

Options and Extras

  1. Red onions can be used instead of shallots.
  2. This soup is also lovely served with some roughly chopped mushrooms, sautéed in a dry non-stick frying pan until they start to soften and brown. Season before spooning over the soup in each bowl.