Seasonal Kitchen

Chestnut Soup with Pear-Nut Topping

4.57143
Average: 4.6 (7 votes)
(7 votes)
Chestnut Soup with Pear-Nut Topping

Chestnut Soup with Pear-Nut Topping - Autumnal soup enjoyment with chestnuts. Photo: Iris Lange-Fricke

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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
543
calories
Calories

Healthy, because

Even smarter

Nutritional values

Parsnips contains essential oils which helps support digestion and calm stomach problems. 

If you want, feel free to use fresh chestnuts in this soup.

1 serving contains
(Percentage of daily recommendation)
Calorie543 kcal(26 %)
Protein7 g(7 %)
Fat30 g(26 %)
Carbohydrates62 g(41 %)
Sugar added0 g(0 %)
Roughage12.5 g(42 %)
(1 Portion)
Vitamin A0.2 mg(25 %)
Vitamin D0.6 μg(3 %)
Vitamin E5 mg(42 %)
Vitamin K12.5 μg(21 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin3.5 mg(29 %)
Vitamin B₆0.6 mg(43 %)
Folate140 μg(47 %)
Pantothenic acid1.2 mg(20 %)
Biotin9.8 μg(22 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C52 mg(55 %)
Potassium1,436 mg(36 %)
Calcium143 mg(14 %)
Magnesium96 mg(32 %)
Iron2.6 mg(17 %)
Iodine6 μg(3 %)
Zinc1.8 mg(23 %)
Saturated fatty acids11.1 g
Uric acid37 mg
Cholesterol42 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
1 shallot
4 Parsnips
14 ounces Chestnuts (precooked; vacuumed)
2 tablespoons olive oil
20 ounces Vegetable broth
32 tablespoons Hazelnuts
1 Pear
1 teaspoon honey
½ teaspoon ground Turmeric
2 tablespoons Orange juice
7 ounces Whipped cream
salt
peppers
2 stalks parsley
How healthy are the main ingredients?
ChestnutWhipped creamolive oilOrange juicehoneyshallot

Preparation steps

1.

Peel the shallot, clean, peel and wash the parsnips. Chop the shallot and 1 parsnip. Roughly cut the chestnuts.

2.

Heat 1 tablespoon of oil in a pot. Sauté the shallot for 2 minutes over medium heat, add the chestnuts and parsnip pieces and sauté for 3 minutes. Add stock and cook over medium heat for about 15 minutes.

3.

In the meantime, dice the remaining parsnips. Chop the hazelnuts. Wash, quarter, core and dice the pear.

4.

For the topping, heat the remaining oil in a pan. Fry the parsnip cubes for 5-7 minutes. Then add nuts, pears, honey, turmeric and orange juice and let it caramelize for 2 minutes at medium heat.

5.

Finely puree the soup with cream and season to taste with salt and pepper. Wash parsley, shake dry and chop. Pour topping over the soup and sprinkle with parsley.