Winter chestnut, cream and sage soup

VATA

Chestnuts are warm, sweet and nourishing – which suits Vata to a ‘T’! When in season in autumn and winter, they are perfect to help build up Vata body types. Chestnuts nourish the kidneys and build Agni (see here). They are one of the few astringent (and therefore more drying) foods that Vata types can enjoy, in moderation.

I love this delicious soup, which looks just like a mushroom soup and fools everyone I’ve ever given it to! I really like the ingredients chopped up and floating in the sweet broth so you get a different taste in every mouthful and can really appreciate the sage, but feel free to blend it until smooth. For a bigger hit of green, add some chard, cabbage or kale, on occasion, or load it up with green beans – if you try this, serve with crème fraîche, almond milk or cashew cream to make it creamy.

Serves 4

1–2 tbsp ghee (use 2 tbsp if using bouillon stock)

1 medium onion, chopped

6 fresh sage leaves, roughly chopped, plus extra to garnish, or 1½ tsp dried sage

1 litre (4 cups) chicken or bouillon stock, or water

400g cooked, peeled chestnuts

handful of chard, cabbage or kale, chopped (optional)

sea salt and freshly ground black pepper

100ml crème fraîche, almond milk or cashew cream (optional)

1 Melt the ghee in a saucepan over a medium-low heat and sweat the onion for about 10 minutes, until soft and translucent. Add the sage and and sauté for 1 minute, then add the stock.

2 For a chunky soup, finely chop the chestnuts or add them whole – reserving a small handful to decorate.

3 Season with salt and pepper to taste, then increase the heat and simmer for 15 minutes, stirring from time to time, and adding the greens for the last 5–10 minutes of cooking, if using. Simmer until tender.

4 For a smooth soup, remove from the heat and cool slightly, then blend until very smooth. Return the soup to the pan, add the crème fraîche, almond milk, if using, and adjust the seasoning if necessary. Warm through gently. Sprinkle with the reserved chestnuts – and chopped fresh sage, if you have it – then serve.