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The brown chestnuts are not only the perfect snack in autumn and winter - they are also full of vitamins, minerals and trace elements. Due to their high content of B vitamins, they are even a perfect mood booster in the dark season.

Most people know roasted chestnuts from the Christmas market, but you can conjure up all kinds of things from the nutty fruit. Similar to pumpkin and sweet potatoes, chestnuts can be used sweet or savory. Just like in the Christmas chestnut foam soup with truffle oil.

A very simple recipe - perfect for a cold winter evening.


200g (pre-cooked) chestnuts
½ onion
some olive oil
500 ml vegetable broth
2 teaspoons almond butter
1 tsp lemon juice
Salt pepper
truffle oil


Finely chop the onion and sauté in olive oil in a saucepan. Add the chestnuts and fry briefly. Deglaze with the vegetable stock and cook until everything is soft (about 5-10 minutes). Then add the remaining ingredients and puree the soup. Before serving, drizzle with truffle oil and serve hot.

Our recipe giver

Marion Budovinsky

Certified nutrition trainer

Qualified TEM practitioner

certified Preventologist®

Crazy, versatile, ambitious, adaptable, chaotic, risk taker, funny and a total health freak.

My great passion is healthy eating. My numerous training courses have led me into the plant-based diet and the world of medicinal mushrooms and medicinal plants. Due to my passion for healthy cooking, I turned my hobby into a job: I am responsible for the healthy kitchen of the employees in an Upper Austrian company and have been giving vegan cooking workshops for over 6 years. Boredom is the worst thing for me, so I need a lot of variety in my life. When I'm not cooking, I coach two synchronized figure skating teams, amuse my two daughters (7 and 15), jump in an ice bath, and devour books on health.

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