250g chestnut mushrooms
180g roasted chestnuts
250ml dairy-free milk (I used soya)
750ml vegetable stock
1 tsp mustard
1 tsp miso (optional)
1 tbsp balsamic vinegar
1 tbsp soy sauce
2 tbsp fresh thyme leaves
1 diced onion
4 garlic cloves
1 tbsp olive oil
salt and pepper to taste
fresh thyme and parsley
Start by finely chopping up all your veggies.
Place your pan on a medium to high heat before adding the oil.
Leave the oil to heat up 30 seconds then add the onion and garlic with a big pinch of salt, stir and leave for a couple of minutes to soften.
Once your onion is softened, stir in the mushrooms, chestnuts, balsamic vinegar and soy sauce.
Allow the mushrooms to cook through for another couple of minutes.
Add in the rest of your ingredients and stir until fully combined.
Bring to a boil and allow to simmer for 15 to 20 minutes.
Take the soup off the heat and blend (I use a hand blender).
Taste the soup and add any final salt and pepper needed.
Serve in bowls and garnish with soya yogurt, chopped fresh parsley and thyme and extra pepper. Enjoy! x