An autumnal recipe from our former Ayurveda chef Nils Müller
Ingredients (for 4 persons)
- 2 cloves
- 1 teaspoon coriander seeds
- 5 pimento seeds
- 1 onion
- 1 clove of garlic
- 1 tbsp ghee (or vegan alternative, e.g. olive oil)
- 4 tbsp red grape juice
- 2 tbsp old balsamic vinegar
- 1 litre vegetable stock
- 400 g cooked chestnuts (vacuum-packed)
- 1 bay leaf
- ½ cinnamon stick
- 150 g oat or almond cream
- Salt, black pepper
- Nutmeg, freshly grated
Preparation
Finely crush the cloves, coriander and pimento seeds in a mortar. Peel and finely chop the onion and garlic clove. Melt the ghee in a pan and roast the crushed spices in it for 30-60 seconds until they start to become fragrant; add the onion and garlic and sauté until translucent. Then deglaze with grape juice and balsamic vinegar and pour in the vegetable stock. Add the chestnuts, bay leaf and cinnamon stick and bring to the boil; cover and simmer for approx. 20 minutes.
Remove the bay leaf and cinnamon stick from the liquid, pour in the oat or almond cream – but do not bring to the boil again. Puree and season with salt, pepper and nutmeg.
We wish you a bon appétit!
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