Chestnut potato soup

Maronen-Kartoffelsuppe: ein herbstlicher Genuss mit nussigem Aroma

Ingredients for 4 persons:

  • 1 tsp ghee

  • 1 onion

  • 1 clove of garlic

  • 2 carrots

  • 250 g chestnuts with peel 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 teaspoon soup seasoning

  • pinch of pepper

  • Rock salt

  • 100 ml coconut milk

  • fresh parsley


  1. Cut the chestnuts with a cross and soak them in water for 5 minutes. Then roast 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, coriander and fry briefly.

  3. Stir in the diced carrots, potatoes and the cooked quartered chestnuts and pour in water until everything is covered, cook until soft and at the end 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.

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