Moroccan · Soups
Chestnut & Cinnamon Soup
In the Rif mountains around Chefchaouen, chestnut trees thrive in the cooler climate, and their nuts are simmered here into a rich, autumnal soup warmed with cinnamon and a touch of honey.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 4
- Level
- Medium
Ingredients
- 400 g cooked, peeled chestnuts (vacuum-packed or freshly roasted)
- 1 onion, chopped
- 1/2 tsp ground cinnamon, plus more to serve
- 700 ml vegetable or chicken stock
- 100 ml milk or cream
- 1 tbsp honey
- 2 tbsp butter, salt and pepper
Method
- 1
Soften the onion
Melt the butter in a pot and soften the chopped onion with the cinnamon for a few minutes.
- 2
Simmer the chestnuts
Add the chestnuts and stock, bring to a simmer, and cook 20–25 minutes until the chestnuts are very soft.
- 3
Blend
Blend the soup smooth, adding a little more stock if it is too thick.
- 4
Enrich
Stir in the milk or cream and honey, and warm through gently.
- 5
Season
Season to taste with salt and pepper.
- 6
Serve
Ladle into bowls with a light dusting of cinnamon on top.
Chef's tips
- Pre-cooked, peeled chestnuts (vacuum-packed or canned) make this soup far quicker without sacrificing flavour.
- A touch of honey rounds out the earthy chestnut flavour without making the soup taste sweet.
- This soup is quite rich; serve smaller portions as a starter for an autumn or winter meal.
Frequently asked questions
Can I roast my own chestnuts for this soup?
Yes, score and roast fresh chestnuts at 200°C for about 20 minutes, then peel while still warm, as the skins are much harder to remove once cooled.
Can this soup be made vegan?
Yes, use vegetable stock, a plant-based cream or extra stock instead of dairy, and a plant-based butter or oil.