Chestnut Soup with Coconut Milk

Preheat the oven to 220°C (fan 200°C). Score each chestnut with a deep X on the flat side, cutting through the shell and inner skin. Finely dice the onion, celery and carrot, and thinly slice the garlic. Measure out the stock and shake the coconut milk tin well.

Arrange the scored chestnuts in a single layer on a baking tray and roast for 20–25 minutes, until the shells have split wide open and the flesh is golden and fragrant.

Remove the chestnuts from the oven and while still hot, peel away both the outer shell and the papery inner skin — a clean kitchen towel helps grip them. Discard any chestnuts that are discoloured or bitter-smelling. Roughly chop the peeled chestnut flesh.

Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the onion, celery and carrot and cook, stirring occasionally, for 8–10 minutes until completely softened and lightly golden at the edges.

Add the garlic, rosemary, thyme and bay leaf and cook for 2 minutes, stirring constantly, until the garlic is fragrant but not coloured.

Add the chopped roasted chestnuts and stir to coat them in the aromatics for 1 minute.

Pour in the vegetable stock, increase the heat to bring to a boil, then reduce to a gentle simmer and cook uncovered for 20 minutes, until the chestnuts are completely tender and beginning to fall apart.

Remove the rosemary sprig, thyme sprigs and bay leaf. Use a high-powered blender or immersion blender to blitz the soup until completely smooth and velvety — a standing blender in batches will give the silkiest result.

Return the blended soup to the pot over low heat. Stir in the coconut milk, nutmeg, lemon juice, salt and white pepper and warm gently for 3–4 minutes — do not allow it to boil or the coconut milk will separate and lose its sweetness.

Taste and adjust seasoning. Ladle into warmed bowls, finish each with a drizzle of chestnut or olive oil and a pinch of toasted coconut flakes.