Sopa de Castañas

Sopa de Castañas is a rich and comforting Spanish chestnut soup, perfect for a cozy evening. This Paleo-friendly dish combines the natural sweetness of chestnuts with aromatic herbs for a delightful and nutritious meal.

Ingredients

• Chestnuts - 200 grams, peeled and cooked
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 medium, diced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Vegetable broth - 500 ml
• Thyme - 1 teaspoon, fresh or dried
• Bay leaf - 1
• Salt - to taste
• Pepper - to taste
• Parsley - for garnish

Steps

1. Heat the olive oil in a medium pot over medium heat.
2. Add the diced onion, carrot, and celery, and sauté for about 5-7 minutes until softened.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the cooked chestnuts, vegetable broth, thyme, bay leaf, salt, and pepper to the pot.
5. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
6. Remove the bay leaf and use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
7. Taste and adjust seasoning if needed, then serve hot, garnished with fresh parsley.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 35 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with vitamins and minerals, supporting overall wellness.

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