The great thing about the cooler weather is that I can return to making some of my favourite soups. This creamy roasted chestnut and quinoa soup is a new favourite of mine and I love the silkiness and mellowness of it. You can easily adapt the flavours to your own liking by adding herbs or spices in it. I wanted to keep them to the minimum and just embrace the natural flavour of chestnuts.
Quinoa flakes make this soup so smooth and thick and I've used home-made rice milk since I'm cutting down on dairy at the moment. I will share the method and my recipe for making your own rice milk in the next post.
Creamy roasted chestnut and quinoa soup
3/4 cup quinoa flakes
1 cup rice milk*
1 1/2 cups water or organic vegetable stock**
pinch of sea salt
freshly ground black pepper
walnut oil, to serve
1. Preheat your oven to 200C. Cut an "X" on top of each chestnut and place on a roasting tray. Roast for about 10 minutes, then peel the skins off as soon as they are cool enough to handle.
2. Bring the rice milk and water/vegetable stock to boil. Add quinoa and turn off the heat. Cover and let stand for about 3-5 minutes. Season with a pinch of salt.
3. Add the peeled chestnuts into the quinoa, then use a stab mixer to smash the mixture into a smooth soup. Season with freshly ground black pepper and serve with a few drops of walnut oil.
*I used home-made rice milk. I will share the recipe and method in my next post.
**Adjust the amount of liquid to your liking. This amount will make a very thick soup.