Eritrean-style Chestnut Soup

Ingredients

In this Eritrean adaptation of the Swiss Kastaniensuppe, we incorporate Eritrean spices like berbere and mitmita to infuse the soup with a unique flavor profile. Additionally, we use traditional Eritrean ingredients such as onions, garlic, and ginger to enhance the taste and aroma. The soup is finished with a touch of lemon juice and fresh cilantro, adding a refreshing twist to the dish. We alse have the original recipe for Kastaniensuppe, so you can check it out.

• 500g (1.1 lb) chestnuts, roasted and peeled 500g (1.1 lb) chestnuts, roasted and peeled
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon berbere spice 1 teaspoon berbere spice
• 1/2 teaspoon mitmita spice 1/2 teaspoon mitmita spice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant.
3. 3.
   Stir in the berbere spice and mitmita spice, coating the onions, garlic, and ginger with the spices.
4. 4.
   Add the roasted and peeled chestnuts to the pot and mix well with the spices.
5. 5.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld together.
6. 6.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
7. 7.
   Return the soup to the pot and season with salt, pepper, and lemon juice. Adjust the seasoning according to your taste.
8. 8.
   Serve the Eritrean-style Chestnut Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chestnuts — Make sure to roast and peel the chestnuts before using them in the soup. This can be done by scoring an "X" on the flat side of each chestnut, roasting them in the oven at 200°C (400°F) for 20 minutes, and then peeling off the shells while they are still warm.

Tips & Tricks

• If you prefer a spicier soup, you can increase the amount of berbere and mitmita spices according to your taste.
• For a creamier texture, you can add a splash of coconut milk or cashew cream to the soup before serving.
• Serve the soup with a side of injera, a traditional Eritrean flatbread, for a complete and satisfying meal.

Serving advice

Serve the Eritrean-style Chestnut Soup hot, garnished with a sprinkle of fresh cilantro. Accompany it with warm injera bread for an authentic Eritrean dining experience.

Presentation advice

To elevate the presentation of the soup, drizzle a swirl of olive oil on top and sprinkle some additional berbere spice for a pop of color. Serve it in beautiful ceramic bowls to showcase the vibrant orange color of the soup.