{"id":1825,"date":"2019-01-04T05:30:45","date_gmt":"2019-01-03T21:30:45","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=1825"},"modified":"2019-01-04T05:30:47","modified_gmt":"2019-01-03T21:30:47","slug":"vegan-chestnut-soup","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2019\/01\/vegan-chestnut-soup\/","title":{"rendered":"Vegan Chestnut Soup"},"content":{"rendered":"\n<p>My daughter is vegan so, for my <a href=\"https:\/\/www.marga.org\/foodblog\/2018\/12\/christmas-eve-2018-menu\/\">2018 Christmas Eve dinner<\/a>, I made both a regular <a href=\"https:\/\/www.marga.org\/foodblog\/2019\/01\/chestnut-soup\/\">chestnut soup<\/a> and a vegan one.  My daughter was rather pleased with this recipe.<\/p>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>3 Tbsp vegan\u00a0butter or olive oil<\/li><li>1 carrot, finely chopped<\/li><li>1 rib celery , finely chopped <\/li><li>1 onion , finely chopped <\/li><li>6 cups\u00a0vegetable broth<\/li><li>1\/4 cup\u00a0fresh parsley, chopped<\/li><li>1\/4 tsp ground cloves<\/li><li>2 bay leaves<\/li><li>12 ounces cooked\u00a0chestnuts<\/li><li>1\/4 cup unsweetened soy, almond or cashew milk<\/li><li>Salt and pepper, to taste<\/li><\/ul>\n\n\n\n<p><strong>Directions<\/strong><\/p>\n\n\n\n<p>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. <\/p>\n\n\n\n<p>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. <\/p>\n\n\n\n<p>Remove and discard the bay leaves.  Using an immersion blender, puree until smooth.  Alternatively, transfer to an electric blender and puree &#8211; 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.  <\/p>\n\n\n\n<p>Taste, season and serve.<\/p>\n\n\n\n<p>Adapted from <a href=\"https:\/\/www.thespruceeats.com\/easy-vegan-roasted-chestnut-soup-3377899\">Jolinda Hackett&#8217;s recipe<\/a> at The Spruce Eats.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My daughter is vegan so, for my 2018 Christmas Eve dinner, I made both a regular chestnut soup and a vegan one. My daughter was rather pleased with this recipe. Ingredients 3 Tbsp vegan\u00a0butter or olive oil 1 carrot, finely chopped 1 rib celery , finely chopped 1 onion , finely chopped 6 cups\u00a0vegetable broth [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[209,399],"class_list":["post-1825","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-soup","tag-vegan","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1825","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=1825"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1825\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=1825"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=1825"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=1825"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}