Roasted Chestnut & Kale Soup

Roasted chestnuts have long flavored autumn tables across France, lending gentle sweetness to rustic soups. Here they meet lacinato kale in a thyme-scented broth finished with a bright squeeze of lemon.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 245 cal
• 6g protein
• 38g carbs
• 9g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1½ cups roasted chestnuts
• 1 large bunch lacinato kale
• 1 medium yellow onion
• 2 celery stalks
• 3 garlic cloves
• 4 fresh thyme sprigs
• 1 bay leaf
• 5 cups vegetable broth
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 slices crusty bread for serving

Instructions

1. 1Strip the kale leaves from the tough stems and tear into bite-size pieces. Rinse well and set aside to drain.
2. 2Dice the onion and celery into small, even pieces. Thinly slice the garlic.
3. 3Warm the olive oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and celery and cook, stirring often, until the onion turns translucent and soft, about 6–7 minutes.
4. 4Stir in the garlic and cook just until fragrant, about 45 seconds, being careful not to brown it.
5. 5Add the roasted chestnuts, thyme sprigs, bay leaf, salt, and pepper. Pour in the vegetable broth and bring the pot to a gentle simmer.
6. 6Reduce heat to medium-low, cover partially, and let the soup simmer for 12–15 minutes so the chestnuts soften and the flavors marry.
7. 7Remove the thyme sprigs and bay leaf. Use an immersion blender to puree half the soup right in the pot, leaving plenty of chestnut pieces for texture. Alternatively, ladle half into a blender, puree, and return it.
8. 8Add the torn kale leaves and simmer uncovered for another 4–5 minutes until the kale is wilted but still bright green.
9. 9Stir in the lemon juice, taste, and adjust seasoning with more salt or pepper if needed. Ladle into bowls and serve with a slice of crusty bread on the side for dipping.