See also: More vegetarian soup recipes
Ingredients:
- 3 tbsp margarine
- 1 carrot, minced
- 1 rib celery, minced
- 1 onion, minced
- 6 cups strong vegetable broth
- 1/4 cup chopped fresh parsley
- 1/4 tsp ground cloves
- 2 bay leaves
- 12 oz roasted and peeled chestnuts
- 1/4 cup unsweetened soymilk
- salt and pepper to taste
Preparation:
In a large soup or stock pot, sautee the carrot, celery and onion in margarine until very soft, about 8 to 10 minutes.Add the vegetable broth and stir well. Add the parsley, cloves, bay leaves and chestnuts. Bring to a boil and allow to simmer, covered, for 30 minutes.
Remove from heat and puree the soup in a blender or process until desired consistency is reached.
Return the soup to the pot. Over medium low heat, stir in the soy milk and allow to cook until heated through. Season generously with salt and pepper before serving.
