Chili Chestnut Soup

Earthy, meaty, nutty, and fiery

Course Soup

Keyword Jalapeno Pepper

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 267kcal

¼ cup chopped bacon bits
1 tablespoon olive oil
1 potato large, roughly chopped
1 1/2 cups roasted chestnuts split into 2 portions (pre-packed or roasted yourself)
1 onion diced
1 red chili pepper red jalapeño works well
½ teaspoon ground black pepper
1 cube vegetable stock or chicken stock
1 can cannellini beans
5 cups water

Place a large soup pan over a medium heat.
Fry the bacon bits in the pan for a couple of minutes to leave the flavors in the pan, then remove and set aside for later.
Add the olive oil, chopped onion, chopped potato, the first half of the chestnuts, and, the chopped red chili pepper. to the heat and fry for a few minutes
Add the water and allow it all to come to a boil.
Simmer on low heat for 20 minutes, so everything is cooked through.
Remove from the heat and allow to cool for 15 minutes before using a hand blender to make the soup smooth.
Add the bacon bits, the remaining chestnuts chopped into little chunks, and the cannellini beans. Warm through for a further 5 minutes.
Serve immediately.