I have a few culinary favorites, without which I cant imagine autumn season. One of them are edible chestnuts. I love it in any form – whether in the food, baked in the oven, or even in the form of flour 🙂
- 1 teaspoon olive oil
- 1 medium onion
- 3 garlic clove
- 6 cups diced tomatoes
- 1 handful sprouts
- 1/2 teaspoon sea salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon basil, thyme i oregano
- 1 tablespoon tamari
- few roasted chestnuts
In addition to the unique taste, they comprise potassium, magnesium and calcium minerals important for the body, and a large dose of vitamin C. They are a great source of carbohydrates for athletes and provide energy for active people.
Is it worth o enrich the menu? 🙂 Today, we add them to a tomato cream soup
Tomato cream soup with a hint of roasted chestnuts
Blanch tomatoes in hot water. Finely chop the onion and garlic and fry them in a pan. Add chopped tomatoes and spices. Cook for approx. 25 minutes, then blend it and add seasoning.
Place in a serving bowl, add sprouts and crushed chestnuts.