- 3 Tbsp vegan butter or olive oil
- 1 carrot, finely chopped
- 1 rib celery , finely chopped
- 1 onion , finely chopped
- 6 cups vegetable broth
- 1/4 cup fresh parsley, chopped
- 1/4 tsp ground cloves
- 2 bay leaves
- 12 ounces cooked chestnuts
- 1/4 cup unsweetened soy, almond or cashew milk
- Salt and pepper, to taste
Heat butter or oil over medium heat in a large pot. Add the carrot, celery and onion, reduce heat, and saute over medium-low heat until very soft, about 10 minutes, stirring occasionally.
Add the vegetable broth and stir. Add the parsley, ground clove, bay leaves and chestnuts. Stir, raise heat to high and bring soup to a boil. Cover, reduce heat to medium low and simmer for about 30 minutes.
Remove and discard the bay leaves. Using an immersion blender, puree until smooth. Alternatively, transfer to an electric blender and puree – you may need to do this in batches. Return soup to the pot and add the soy milk. Stir well and warm over medium-low heat.
Taste, season and serve.
Adapted from Jolinda Hackett’s recipe at The Spruce Eats.