Livia's Chestnut Soup

Health Rating

Ingredients

2 medium	Carrots (chopped)
2 large stalk(s)	Celery (chopped)
3/4 cup	Chickpeas, canned, drained (drained, rinsed)
4 cup chopped	Dandelion greens (or substitute 4 cups rapini)
1/4 cup	Extra virgin olive oil
300 gm	Chestnuts, boiled (peeled)
1 potato	Potato (150 grams, peeled and cut into chunks)
1 large	Red onion (chopped)
3 medium	Tomato (or 3 whole tomatoes canned)
1 tsp	Rosemary, fresh (leaves only)
1 tbsp	Sage, ground (4 fresh leaves)
1 tsp	Salt (or to taste)
2 medium potato	Sweet potato (peeled and cut into chunks)

Drain and rinse chickpeas. Place in a bowl and mash with a fork.
To peel the chestnuts, you must boil them first: Place chestnuts in a saucepan and fill with excess cold water. Bring to a boil on medium-high heat. Cover with a lid and reduce heat to low. Let it simmer for about 5 minutes. Keep them in warm water until you are ready to peel them.
Peal potatoes and sweet potatoes. Cut in chunks.
Chop celery, onions, carrots and tomatoes. Blend them together in a food processor with leaves from 1 rosemary branch and 4 leaves of sage.
Add raw potatoes, sweet potatoes, chopped dandelion, extra virgin olive oil, salt and mashed chickpeas into a large saucepan. Cover with excess water and close lid. Let it cook on medium-low heat for a half hour until potatoes and yams are tender and easily pierced with a fork.
Spoon out the tender potatoes and sweet potatoes and place them in a bowl. Mash the potatoes together and place them back into the saucepan.
Cook for another 5 minutes on medium-low heat. Serve hot.

This thick, creamy soup is a good source of plant protein. Can be served as a complete meal.

Calories 451

Calories from fat 149

Calories from saturated fat 21.4

Total Fat 16.5 g

Saturated Fat 2.4 g

Trans Fat 0.0 g

Polyunsaturated Fat 2.6 g

Monounsaturated Fat 10.5 g

Cholesterol 0

Sodium 844 mg

Potassium 1614 mg

Total Carbohydrate 66 g

Dietary Fiber 10.4 g

Sugars 11.2 g

Protein 9.6 g

Lunch

Soup