Creamy Chestnut & Rosemary Soup with Nutmeg
This velvety chestnut soup is rich yet delicate, infused with earthy rosemary and a whisper of nutmeg. Naturally comforting and elegant—ideal for cold evenings, festive menus, or a light starter.
Time
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Ingredients
2 tbsp olive oil
1 small onion, finely chopped
1 celery stalk, finely chopped
1 garlic clove, minced
300 g cooked chestnuts (peeled; fresh or vacuum-packed)
2½ cups vegetable stock (warm)
1 cup milk or light cream (or oat milk for dairy-free)
1 small sprig fresh rosemary
¼ tsp freshly grated nutmeg
Salt to taste
White or black pepper to taste
Optional garnish
Greek yogurt
Drizzle of olive oil
Crispy rosemary leaves
Toasted bread or garlic croutons
Instructions
1. Sauté aromatics
Heat olive oil or butter in a pot over medium heat. Add onion and celery; cook until soft and translucent (5–6 minutes).
2. Add garlic & rosemary
Stir in garlic and rosemary; cook for 30 seconds until fragrant.
3. Add chestnuts
Add chestnuts and stir to coat with aromatics.
4. Simmer
Pour in vegetable stock. Bring to a gentle simmer and cook for 15 minutes. Remove rosemary sprig.
5. Blend
Blend the soup until completely smooth using a blender or immersion blender.
6. Make it creamy
Return to low heat, stir in milk or cream, nutmeg, salt, and pepper. Heat gently—do not boil.
7. Serve
Taste and adjust seasoning. Serve warm with garnishes.
Tips for Best Flavor
Fresh rosemary is best; dried can overpower
Add nutmeg slowly—it should whisper, not shout
For extra silkiness, strain through a fine sieve
Chestnuts naturally thicken the soup—no flour needed
Variations
Vegan: Use olive oil + oat or almond milk
Extra rich: Replace half the milk with cream
Festive twist: Add a splash of white wine before stock
Italian touch: Finish with grated Parmesan
Nutrition information
Calories: ~240
Protein: 5g
Fiber: 6g
Carbohydrates:11g
Naturally gluten-free