Chestnut and lentil soup
Allergens
Soya
For
Persons
1
leek/n
1
tbsp
oil
6
tbsp
brown lentils
8
chestnuts, fresh or frozen
0.50
tsp
Madras curry
a little ground turmeric
1.20
l
vegetable stock
1
dl
vegan cream alternative
1
tbsp
pear syrup
1
tbsp
apple cider vinegar
0.50
tsp
salt
0.50
tsp
freshly ground pepper
Wash the leek thoroughly and slice it, including the green tops, into fine rings.
Heat the oil in a pan and gently fry the leek until translucent. Add the lentils, chestnuts and spices and fry for a further 5 minutes.
Then add the stock, bring to the boil and simmer for 40 minutes.
Add the cream alternative and the pear, then purée the soup until smooth using a hand blender. Add the vinegar and stir well. Season with salt and pepper.
Heat the oil in a pan and gently fry the leek until translucent. Add the lentils, chestnuts and spices and fry for a further 5 minutes.
Then add the stock, bring to the boil and simmer for 40 minutes.
Add the cream alternative and the pear, then purée the soup until smooth using a hand blender. Add the vinegar and stir well. Season with salt and pepper.
Tips
Red lentils do not need to be soaked overnight and can be used instead of brown lentils.
If you like, you can sprinkle the soup with finely chopped parsley, chervil or chives.
If you like, you can sprinkle the soup with finely chopped parsley, chervil or chives.
Nutrients per portion 167kcal
CO₂ equivalent per portion 255g