Chestnut soup with lingonberries


400g chestnuts, cooked

150g parsnip

1 onion

2 sprigs of tarragon

1 clove of garlic

1 tbsp alternative to butter

100ml vegan Port wine

Squeeze of lemon

750ml vegetable stock

200g vegan alternative to créme fraîche

Salt and pepper to taste

1 pinch nutmeg

1 tsp sunflower oil

White bread + star-shaped cookie cutters



1. Melt the vegan alternative to butter in a saucepan.

2. Chop the onions finely and sweat them until them begin to brown. Add the parsnip, garlic and tarragon, and leave to braise for 5 minutes. Pour in the Port wine and simmer for 5 minutes. Then add 750ml of vegetable stock and the chestnuts. Cover and simmer for 15 minutes.

3. Meanwhile, heat the sunflower oil in a pan. Cut out stars from the white bread using the cookie cutter, and fry them until golden brown. Set aside.

4. Add the alternative to creme fraiche and a squeeze of lemon to the soup, and blitz with a hand blender. Season to taste with salt, pepper and nutmeg.

5. Serve, and garnish with the O’Fraiche, lingonberries and star-shaped croutons.

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