1 tbsp. olive oil ½ yellow onion

2 shallots

1/3 leek (white only)

2 garlic cloves

500ml chicken stock

250ml vegetable stock

1 pinch of Nutmeg

1 pinch coriander

1 jar chestnut whole, cooked and drained

75gr cream (or coconut milk)

2 tbsp. fresh lemon juice or organic juice only.

 

Heat up the olive oil to warm, not hot.

Add the first 4 vegs with a pinch of salt & pepper until soft only.

Add the stocks and spices in the order above; bring to a boil.

Add the drained chestnuts and simmer until chestnut fall apart.

Remove; add the cream or coconut milk. Purée and strain the soup.

Adjust the seasoning if needed.

Add the lemon juice and serve immediately.