In case you think I’ve gone completely mad, let me explain the ‘Day 11’ logic. I am, of course, counting down the days to Christmas, which makes more sense to me – and, I should add that I am also totally aware the 12 Days of Christmas technically start on the 25th. But I see little to no point in offering up festive ideas after the fact.

 

Anywho, today’s offering is a true festive favourite of mine at this time of year and I typically make a huge batch on Christmas Eve. I included it in my current book Cook Share Eat Vegan for that very reason because it solves many problems – in particular, it’s great for tiding people over until more substantial dishes make their way to the table.

 

I adore the silky smooth texture especially paired with the crunchy chickpea croutons and it’s also the perfect way to let those chestnuts really shine. Serve in dinky cups or bowls for a great little appetizer idea or alternatively, you could use a shallow enamel bowl for a more formal starter. Either way, I promise it will a resounding festive hit.

Chestnut & Miso Soup

With crunchy chickpea croutons

Serves 2-4

Ingredients

1 tbsp. olive oil

1 red onion

1 carrot

1 garlic clove

220g cooked chestnuts

1 tbsp. miso

Salt and pepper

For the chickpeas

Juice ½ orange

2 tbsp. olive oil

½. Tbsp. maple syrup

2 sprigs of rosemary, finely chopped

Pink Himalayan or fine sea salt

To serve

Soya cream

Chopped curly parsley

Method

Pre-heat the oven to 200c.

Heat the olive oil in a saucepan. Finely chop the red onion and carrot and add to pan. Sweat for several minutes until it begins to soften.

Crumble in the chestnuts and stir through the miso. Cover the mixture with water with 500ml water and bring to a gentle simmer for around 20 minutes.

Drain and rinse the chickpeas and add to oven-proof pan. Vigorously whisk the orange juice, oil and maple syrup together. Pour over the chickpeas, sprinkle over the chopped rosemary and generously season with salt. Toss to combine and roast for 25-30 minutes or until golden.

Transfer the soup to a blender and blitz until smooth. Return to pan and heat through – you can thin it out further with a little more water if you so desire at this stage.

Ladle into warmed bowls or mugs, drizzle over some soya cream, spoon in the crunchy chickpea croutons and finish with a smattering of parsley.