The great thing about the cooler weather is that I can return to making some of my favourite soups. This creamy roasted chestnut and quinoa soup is a new favourite of mine and I love the silkiness and mellowness of it. You can easily adapt the flavours to your own liking by adding herbs or spices in it. I wanted to keep them to the minimum and just embrace the natural flavour of chestnuts.
Quinoa flakes make this soup so smooth and thick and I've used home-made rice milk since I'm cutting down on dairy at the moment. I will share the method and my recipe for making your own rice milk in the next post.
Prep: 50 mins
Cook: 50 mins
Yields: 2 - 4 servings
1Preheat your oven to 200C. Cut an "X" on top of each chestnut and place on a roasting tray. Roast for about 10 minutes, then peel the skins off as soon as they are cool enough to handle.
2Bring the rice milk and water/vegetable stock to boil. Add quinoa and turn off the heat. Cover and let stand for about 3-5 minutes. Season with a pinch of salt.
3Add the peeled chestnuts into the quinoa, then use a stab mixer to smash the mixture into a smooth soup. Season with freshly ground black pepper and serve with a few drops of walnut oil.
4I used home-made rice milk. I will share the recipe and method in my next post. Adjust the amount of liquid to your liking. This amount will make a very thick soup.
Credit to http://www.scandifoodie.blogspot.com.au/