Chestnut & Truffle Velouté (Vegan)

This silky soup captures the essence of a winter walk: earthy chestnuts, a whisper of truffle, and comforting warmth. It’s sophisticated enough for Christmas Day, yet humble in its ingredients. Serve in small cups for a canapé, or in bowls for a cosy but elegant opener.

Ingredients (serves 4)

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 300g cooked chestnuts (vacuum-packed or canned)
• 500ml vegetable stock
• 200ml oat cream (or double cream if not vegan)
• 1 tsp high-quality truffle oil (plus extra to drizzle)
• Sea salt & black pepper

Method

• Heat olive oil in a saucepan, add onion and garlic, and cook gently until softened.
• Stir in chestnuts, then pour over the stock. Simmer for 15 minutes.
• Blend until smooth with a stick blender, then stir in the cream and truffle oil.
• Adjust seasoning and reheat gently before serving.

Serving Tip: Garnish with a drizzle of truffle oil and a scatter of toasted sourdough croutons.

Make Ahead: Soup can be made 2 days in advance and reheated gently.

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