Chestnut Soup

Gluten Free
Health score
39%
Chestnut Soup
45 min.
5
214kcal

Suggestions


Warm up your dining table with a delightful bowl of Chestnut Soup, a cozy and gluten-free dish that promises to enchant your taste buds. Perfect for chilly evenings or as an elegant starter for a special occasion, this soup showcases the rich and nutty flavor of chestnuts, complemented by the comforting essence of root vegetables. Whether you’re hosting friends or enjoying a quiet night in, this recipe's simple ingredients come together to create a hearty meal that everyone will love.

The vibrant colors of carrots, celery, and onions not only add visual appeal but also bring essential nutrients to the dish. Combined with the creamy texture of low-fat milk and the aromatic blend of dried thyme, each spoonful is a warming comfort for both body and soul. Topped with crispy croutons and a sprinkle of paprika, this Chestnut Soup elevates your dining experience, making it a sophisticated choice for any palate.

With just 45 minutes of preparation time, this soup is not only quick but also nourishing, with each serving containing only 214 calories. It’s not just a meal; it’s an expression of warmth and hospitality. Perfect for soups, antipasti, or as a light snack, this recipe will surely be a delightful addition to your culinary repertoire. Get ready to impress your loved ones with a dish that is as delicious as it is heartwarming!

Ingredients

  • cup baking potato cubed peeled
  • 0.5 cup carrots chopped
  • 0.5 cup celery chopped
  • cup honey shelled cooked ( 1 pound in shells)
  • 1.3 cups croutons plain
  • 0.3 teaspoon thyme leaves dried
  • 0.5 cup milk 2% low-fat
  • 52.5 ounce low-salt chicken broth canned
  • tablespoon butter 
  • cup onion chopped
  • servings paprika 
  • 0.1 teaspoon pepper 
  • 0.1 teaspoon salt 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • ladle
  • blender

Directions

  1. Melt margarine in a large saucepan over medium heat.
  2. Add onion; saut 4 minutes.
  3. Add celery and carrot; saut 6 minutes.
  4. Add potato and next 5 ingredients (potato through broth). Bring to a boil, reduce heat, and simmer 40 minutes.
  5. Place chestnut mixture in a blender; process until smooth. Return to pan; stir in milk. Cook until thoroughly heated. Ladle soup into individual bowls; top with croutons, and sprinkle with paprika.

Nutrition Facts

Calories214kcal
Protein17.16%
Fat22.03%
Carbs60.81%

Properties

Glycemic Index
72.72
Glycemic Load
15.95
Inflammation Score
-9
Nutrition Score
13.591304302216%

Flavonoids

Apigenin
0.29mg
Luteolin
0.13mg
Isorhamnetin
1.6mg
Kaempferol
0.26mg
Myricetin
0.01mg
Quercetin
6.56mg

Nutrients percent of daily need

Calories:213.55kcal
10.68%
Fat:5.48g
8.44%
Saturated Fat:1.39g
8.68%
Carbohydrates:34.05g
11.35%
Net Carbohydrates:31.48g
11.45%
Sugar:4.05g
4.5%
Cholesterol:1.18mg
0.39%
Sodium:257.06mg
11.18%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.61g
19.22%
Vitamin A:3325.76IU
66.52%
Vitamin B3:5.54mg
27.69%
Potassium:728.14mg
20.8%
Vitamin C:16.69mg
20.23%
Vitamin B6:0.36mg
17.85%
Copper:0.35mg
17.59%
Phosphorus:172.89mg
17.29%
Manganese:0.29mg
14.68%
Vitamin B2:0.2mg
12.06%
Iron:2.07mg
11.52%
Folate:44.46µg
11.12%
Vitamin B1:0.16mg
10.56%
Fiber:2.57g
10.26%
Magnesium:33.3mg
8.33%
Calcium:78.92mg
7.89%
Vitamin K:7.89µg
7.51%
Vitamin B12:0.44µg
7.41%
Zinc:0.88mg
5.88%
Selenium:3.77µg
5.39%
Vitamin E:0.8mg
5.33%
Vitamin B5:0.5mg
4.96%
Vitamin D:0.26µg
1.73%
Source:My Recipes