Roasted Chestnut and Fennel Soup Lean + Meadow

The rich, nutty flavor of roasted chestnuts and the fragrant essence of fennel come together in this healthy and tasty soup. Adding meadow greens to this comforting dish gives it a fresh taste and health benefits.

Ingredients:

• 500g roasted chestnuts, peeled
• 1 large fennel bulb, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 leek, sliced
• 1 medium potato, peeled and diced
• 4 cups vegetable broth
• 1 cup meadow greens mix kale, spinach, arugula
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Peel and chop the onion and leek, then add the pieces

Saut until the meat is soft

Put in the diced potato and chopped fennel

For an extra 5 minutes, cook

Add the vegetable broth and boil the whole thing

Turn down the heat, cover, and let it cook for 20 minutes, or until the potatoes are soft

Roast the chestnuts and add them to the pot

Let it cook for another 10 minutes

Blend the soup with an immersion blender until it is smooth and creamy

Add the meadow greens mix and stir

Cook for 5 more minutes, until the greens are wilted

Add pepper and salt to taste

Add a sprinkle of meadow greens on top and serve hot

We hope you enjoy your hearty Roasted Chestnut and Fennel Soup from Lean + Meadow!