Chestnut and potato soup: an autumnal delight with a nutty aroma

Ingredients for 4 persons:

• 1 tsp ghee

• 1 onion

• 1 garlic clove

• 2 carrots

• 250 g chestnuts with shell or 150 ready to eat.

• 3 potatoes

• ½ mustard seeds

• ½ tsp ajwain or thyme

• ½ tsp marjoram

• ½ tsp turmeric

• ½ tsp ground coriander

• ¼ tsp nutmeg

• 1 tsp soup seasoning

• Pinch of pepper

• Rock salt

• 100 ml coconut milk

• fresh parsley

Preparation:

1. Make a cross-shaped cut in the chestnuts and soak them in water for 5 minutes. Then roast them in the oven at 200 degrees top and bottom heat for about 15 minutes and then remove the shell.

2. Roast diced onion and garlic, ajwain and mustard seeds in ghee. Add marjoram, turmeric and coriander and fry briefly.

3. Stir in diced carrots, potatoes and the cooked quartered chestnuts and pour in water until everything is covered, cook until soft and finally refine with coconut milk and vinegar and season with salt and pepper.

My dosha tip: suitable for all doshas. Especially suitable for cold winter evenings.