Velouté Chestnut Soup

Execution time 1 hour / 4 servings / Difficulty Level: 2/5

Velouté Chestnut Soup
Velouté Chestnut Soup


For the crumble:

50 g Almond butter
2 tbsp olive oil
½ tsp dry thyme
½ tsp dry oregano
180 g oat flakes
20 g raw sunflower seeds
20 g raw pumpkin seeds
½ tsp salt
freshly ground pepper

For the soup:

1 large white onion, coarsely chopped
1 leek, sliced
1 medium carrot, sliced
3 medium potatoes, cut into medium cubes
400 g chestnuts, boiled and cleaned
1 clove of garlic, grated
¼ tsp nutmeg, freshly grated
1 liter of hot vegetable stock or water
1 bay leaf
45 g Almond butter
olive oil
salt & freshly ground pepper



See the instructions of the recipe in detail at


Watch the recipe in action in a video on instagram!


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