Brussel Sprout & Chestnut Soup


soup-featThere used to a time when I used to eat a big tub of Roses or Heros every week in December, I’d eat so many chocolates that my teeth would hurt! I’d also be eating twiglets, mince pies, cheese and crackers, literally any snack that had a hint of Christmas about it. Nowadays, I eat normally throughout December then have a bit of a binge on Christmas Eve with friends and again on Christmas Day. I don’t buy any snacks but the food I eat is overindulgent.

To offset all the rich food I’ll eat a lot of soup on either side of the big day. This tasty Brussel Sprout & Chestnut Soup encompasses the flavours of Christmas and is the perfect make-ahead lunch for the festive season. To give yourself an easy time, cook a couple of batches in advance and freeze.

Brussel Sprout & Chestnut Soup
Serves 4 

1 tbsp coconut oil
1 onion, roughly chopped
3 garlic, roughly chopped
500g brussel sprouts, trimmed and halved
1 litre vegetable stock
250g prepared chestnuts,roughly chopped
30g basil
4 tbsp coconut milk

  1. Melt the coconut oil in a large saucepan over a medium heat
  2. Add the onions and sauté for 5 minutes
  3. Add the garlic and cook for a further 2 minutes
  4. Add the sprouts and vegetable stock and simmer for 15 minus or until the sprouts are tender
  5. Reserve four chestnuts and add the rest to the soup along with the basil, let cook for another 5 minutes
  6. Take the soup off the heat and add the coconut milk, stir well
  7. Ladle the soup into blender reserving half of the water, this way you can add the rest of the water slowly at the end to reach a creamy consistency
  8. Once fully blended, pour into bowls and top with a drizzle of olive oil and the reserved chopped chestnuts


Hannah x

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