1 tbsp. olive oil ½ yellow onion
1/3 leek (white only)
2 garlic cloves
500ml chicken stock
250ml vegetable stock
1 pinch of Nutmeg
1 pinch coriander
1 jar chestnut whole, cooked and drained
75gr cream (or coconut milk)
2 tbsp. fresh lemon juice or organic juice only.
Heat up the olive oil to warm, not hot.
Add the first 4 vegs with a pinch of salt & pepper until soft only.
Add the stocks and spices in the order above; bring to a boil.
Add the drained chestnuts and simmer until chestnut fall apart.
Remove; add the cream or coconut milk. Purée and strain the soup.
Adjust the seasoning if needed.
Add the lemon juice and serve immediately.