Creamy vegetable soup with chestnuts — Meal
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Macros (per serving)

Fat

65%

(62 g)

Protein

17%

(40 g)

Carbs

18%

(42 g)

31 g Net,

11 g Fiber

890 Calories (per serving)

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Soups

Creamy vegetable soup with chestnuts

Ingredients

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Coconut oil

1 Tbsp

Onion

2 pieces

Pumpkin seeds

500 g

Celeriac

500 g

Bouillon

1 l

Fresh rosemary

2 tsp

Chestnuts (peeled) (cooked)

125 g

Celtic sea salt

1 tsp

Black pepper

to taste

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

15 min

1

Peel the celeriac and cut into cubes. Dice the pumpkin.

2

Heat the coconut oil in a soup pan and fry the onions over low heat until soft and fragrant.

3

Add garlic, pumpkin and celeriac and fry for a few minutes while stirring.

4

Pour the stock into the pan and also add rosemary and chestnuts. Bring to the boil.

5

Cook the soup over a low heat for 10 minutes and then puree using a hand blender.

6

Season with salt and pepper.

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Details

Allergens

Seeds

Diet

Paleo, Vegetarian

Course

Lunch, Side dish, Appetizer

Cooking equipment

Blender

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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