Chestnut Velouté + Dukkah Crackers

Do you ever crave the taste of roasted chestnut? With winter right around the corner try this velvety chestnut velouté to celebrate the season. Dukkah is an Egyptian blend of nuts and spices, found in gourmet stores or on the internet. You can also use this crunchy blend to sprinkle over hummus, meat or vegetables.
Preparation time: 20 mins
Cooking time: 45 mins


Serves 4
  • 1 pack vacuum-packed chestnuts (500g)
  • 1 small leek 
  • 500 ml chicken or vegetable stock
  • 1 bay leaf 
  • 250 ml of almond milk
For the crackers
  • 1 can of black beans
  • 1/4 teaspoon of dukkah
For the crackers

Preheat the oven at 180 °C.

Blend the black beans in a mixer and spread purée on a baking sheet lined with parchment paper to a thickness of 3-4 mm. Sprinkle with the dukkah and bake for 20 minutes.

Let it cool and break into small pieces.

For the velouté

Slice the leek and put it in a saucepan. Add the broth, the bay leaf and cook for 10 minutes.

Add the chestnuts to the pan with 250 ml of almond milk.

Bring to a boil, then lower the heat and let it simmer for 10 minutes.

Remove the bay leaf and pour the mix into a blender. Blitz. Season to taste.

To serve, top with pieces of crackers, black pepper and a drizzle of olive oil. Enjoy!

Gluten Free, Vegetarian, Vegan, Dairy Free, Refined Sugar Free,