Ingredients:1 tsp Oil
4 cups Water
½ tsp Nutmeg
1 Onion, diced
½ cup Soya milk
Pinch of Cinnamon
Pinch of Caraway seed
500 ml vegetable Stock
250 gm Chestnuts, soaked overnight
Method:Cook chestnuts in the water for 30 to 60 minutes until soft.
Add stock cube, caraway seeds, nutmeg and cinnamon to the chestnuts while they are being cooked.
Fry onion in oil at low to medium heat until soft and transparent.
Transfer onion to chestnut mixture.
Remove from heat when chestnuts are soft. Let cool for 10 minutes. Add soya milk and cream.
Blend all the ingredients to a smooth consistency.
Bring mixture to a slow boil and serve.
Tip: Don't discard the water in which the vegetables are soaked or cokked. Use it in making soup.
