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Curried Chestnut and Vegetable Soup

Preparation Time
20 minutes

Cooking Time
35 - 40 minutes


Allergy Information
Gluten Free, Wheat Free


  • 1 tbsp. Lucy Bee Coconut Oil
  • 150g leeks, outer layer removed washed and sliced
  • 200g parsnips, peeled and chopped
  • 200g sweet potatoes, peeled and chopped
  • 240g tin chestnuts
  • 1 tbsp. curry powder
  • 1 tsp. Lucy Bee Turmeric Powder
  • 600ml vegetable or chicken stock
  • 160ml coconut cream


  1. Melt the Lucy Bee Coconut Oil in a heavy based pan on a medium heat, then add the vegetables and chestnuts and cook for about 8 minutes.
  2. Add the curry powder and Lucy Bee Turmeric Powder, stir everything together.
  3. Pour in the stock and coconut cream, give everything a good stir and bring to the boil.
  4. Turn the heat down to a gentle simmer and cook until the vegetables are soft – this takes about 15 minutes, depending on how small/big you chopped your vegetables.
  5. Remove from the heat and leave to cool for 5 minutes.
  6. Using a hand blender, blend the soup - you may need a little more stock if the soup is too thick.
  7. Serve with yoghurt and chopped coriander.

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