Laura's Vegan Table

soup recipe

  • 2 tablespoons vegan butter
  • 6 cloves of garlic, thinly sliced
  • 1 12-15 ounce jar of cooked chestnuts
  • 3 1/2 cups vegetable broth
  • 3/4 cups vegan milk creamer or cashew heavy cream (recipe below)
  • salt and pepper to taste
  • 1/2 cup cooked white beans (optional)

cashew heavy cream recipe

  • 1/2 cup raw cashews, soaked in hot water for 15 minutes
  • 1 cup water

It’s soup weather and I’m really loving this new recipe to add to my soup collection. French Chestnut soup or velouté de châtaignes is from the southwestern region of France due to their abundance of chestnuts. It’s elegant yet very simple. You can roast or boil your own chestnuts, or buy prepared from a store or online; which is what I did here and how I’d recommend to make this dish. Either way, you’ll just need cooked chestnuts and only a few other ingredients. As an option, you can add in some cooked white beans to add some protein and fiber. Simple and luxurious, I’m sure you’ll love this French favorite!


In a large sauté pan or saucepan, add the butter over medium heat. Next, add the garlic and sautée for a few minutes until the garlic is tender. For the cashew heavy cream, mix the cashews and water in a high speed blender until smooth. Next, add in the chestnuts, broth, cream, salt and pepper. Stir together and bring to a boil. Then lower the heat and simmer for 15 minutes. Remove from heat to cool for a few minutes. Then add to a blender, along with the white beans if using, and blend until smooth. *Note – the beans will make the soup a lot thicker, so you’ll probably want to add a little more water when blending. Taste to see if it needs anymore salt or pepper. Store in the refrigerator for two days or freeze. Serve warm with fresh or toasted baguette.