Photo of Chestnut soup by WW

Chestnut soup

Points® value
Total Time
30 min
10 min
20 min
A rich and warming soup to serve as a seasonal dinner party starter or as a warming lunch.


Calorie controlled cooking spray

5 spray(s)


1 medium, sliced

Carrots, raw

2 medium, peeled and sliced

Celery, cooked

1 stick(s), sliced

Vegetable stock cube

1 cube(s), chicken or vegetable, make up to 1 litre with hot water

Chestnut Purée

435 g, unsweetened

Wholemeal bread, sliced

2 slice(s), medium, crusts removed

Sage, Dried

2 teaspoon(s), level, or 16 sage leaves

Caraway Seeds

½ tablespoon(s)


4 individual, fresh, peeled and roughly chopped


  1. Add the stock to a saucepan and bring to the boil. Add the vegetables, cover and simmer for 20 mins until all the vegetables are tender.
  2. Add the chestnut purée and then use a hand blender or transfer to a liquidiser to blend until smooth. Return to the pan, bring back to the boil and keep simmering over a low heat until ready to serve.
  3. Cut each slice of bread into 16 squares. Spray a small frying pan with low fat cooking spray and heat until sizzling. Add the bread and cook over a medium heat for 2 mins. Turn the squares over and cook for another minute until golden. Add the sage, caraway seeds and chopped chestnuts and cook, stirring for 1-2 mins until the sage leaves begin to toast and the nuts turn golden.
  4. Serve the soup in warm bowls topped with the croutons, sage, seeds and nuts.